Baked Spring Vegetables with Ravioli

50 Mins

Serves 4

Baked Spring Vegetables with Ravioli

We all have those moments of craving naughty foods. The key to fighting off these cravings is to fill your plate with delicious, nutritious meals and this ‘Baked spring vegetables with ravioli’ recipe is a great example of a wholesome meal.

INGREDIENTS

1 red onion, cut into wedges
2 garlic cloves, (do not peel)
1 leek, washed and sliced
1 zucchini, roughly chopped
1 baby fennel bulb, cut into wedges
250g sweet potato, peeled and roughly chopped
1 punnet (200g) cherry tomatoes
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
¹⁄3 cup (80ml) thickened cream
220g bocconcini, cut in half
¹⁄₂ bunch basil leaves, torn
625g pack Latina™ Fresh Beef Ravioli
¹⁄3 cup (30g) finely grated parmesan cheese
Watercress salad
200g watercress, sprigs picked and washed
Finely shredded zest of a lemon
Juice of a lemon
2 tablespoons olive oil

METHOD

  1. Preheat oven to 220ᵒC (200ᵒC fan forced). Place all vegetables, tomatoes and thyme in a large deep sided ovenproof dish. Drizzle over oil and toss well to combine. Bake for 20 - 30 minutes stirring occasionally or until vegetables are cooked and begin to brown.
  2. Add Latina™ Fresh Ravioli to a large pot of boiling water. Cook ravioli, stirring occasionally, for 5 minutes or until al dente. Drain and set aside.
  3. Remove garlic cloves from baked vegetables, stir through cream, bocconcini and basil. Toss the beef ravioli through the vegetables, sprinkle over parmesan cheese and return to oven for 10 minutes or until parmesan is golden.
  4. Toss watercress salad ingredients together and serve with baked vegetables and ravioli.