Beef Ravioli with Roasted Ricotta, Mixed Tomatoes and Olives

25 Mins

Serves 4

Beef Ravioli with Roasted Ricotta, Mixed Tomatoes and Olives

Ricotta, roasted together with cherry tomatoes and kalamata olives is an amazing combination of flavours for a pasta dish. Tossed with freshly cooked Latina™ Fresh Beef Ravioli - this is an impressive dinner for 4, ready in just 25 minutes.

INGREDIENTS

350-400g mixed coloured cherry tomatoes
¹⁄₂ cup kalamata olives
2 tablespoons extra virgin olive oil
200g fresh ricotta cheese, from the deli
625g packet Latina™ Fresh Beef Ravioli
Fresh oregano leaves
Fresh basil leaves

METHOD

  1. Preheat oven to 200°C (180°C fan forced). In a large bowl, toss tomatoes, olives, oil, ricotta and a little salt. Tip onto a baking paper lined oven tray and roast for 15 minutes, until ricotta is golden on the edges.
  2. Cook ravioli in a large pot of boiling water according to packet directions. Drain and toss with tomato mixture including juices. Break ricotta up into chunks.
  3. Serve topped with fresh herbs.