Roasted Vegetables with Beef Ravioli and Burrata

Roasted Vegetables with Beef Ravioli and Burrata

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55 Minutes Prep
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4 Servings

It’s simple, rustic and absolutely exquisite. Our Roasted Vegetables with Beef Ravioli and Burrata is so easy to prepare – we love eating it in front of the television with a glass of red. This winter-inspired delight is a meal not to be missed.

Ingredient List

  • Small check mark in a circle icon 2 eggplants, roughly chopped
  • Small check mark in a circle icon 2 red capsicums, roughly chopped
  • Small check mark in a circle icon 1 punnet cherry tomatoes, halved
  • Small check mark in a circle icon 1 red onion, cut into wedges
  • Small check mark in a circle icon 1 long red chilli, chopped
  • Small check mark in a circle icon 2 cloves garlic, unpeeled
  • Small check mark in a circle icon ¹⁄3 cup extra virgin olive oil
  • Small check mark in a circle icon 2 tablespoons balsamic vinegar
  • Small check mark in a circle icon 1 teaspoon brown sugar
  • Small check mark in a circle icon Salt and pepper
  • Small check mark in a circle icon 625g pack Latina™ Fresh Beef Ravioli
  • Small check mark in a circle icon Burrata or Ricotta, to serve
  • Small check mark in a circle icon Fresh basil, to serve

Preparation

  1. Preheat oven to 200°C (180°C fan forced). Place eggplant, capsicum, cherry tomatoes, red onion, chilli and whole cloves of garlic into a baking dish.
  2. Drizzle with olive oil, vinegar, brown sugar and season with salt and pepper. Bake for 30 – 35 minutes or until eggplant is golden brown.
  3. Add ravioli to a large pot of boiling water. Cook ravioli, stirring occasionally, for 5 minutes or until al dente. Drain and toss with roasted vegetables and top with Burrata or crumbled ricotta and basil leaves.