Roasted Vegetables with Beef Ravioli and Burrata

55 Mins

Serves 4

Roasted Vegetables with Beef Ravioli and Burrata

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.


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


  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.