Baked Spring Vegetables with Ravioli

Baked Spring Vegetables with Ravioli

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50 Minutes Prep
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4 Servings

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.

Ingredient List

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

Preparation

  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.