Photo of Mediterranean Ravioli by WW

Mediterranean Ravioli

9
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Looking for a cheesy, indulgent, Mediterranean meal at home? Look no further than this Italian-inspired classic with a spin. Here, frozen ravioli have their flavour enhanced with briny olives and fresh basil, then grilled until the cheese is melted and golden. Toss some mixed greens with a light vinaigrette, plate the pasta, and enjoy for dinner or a leftover lunch.

Ingredients

Cooking spray

4 spray(s)

Olive oil

1 tbsp(s)

Sweet red pepper(s)

1 medium, chopped

Button mushrooms

2 cup(s), sliced

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

2 clove(s), large, crushed through a garlic press

Canned diced tomatoes

3 cup(s), (1 x 796 mL can)

Store-bought vegetable & cheese ravioli without sauce

400 gm, spinach and ricotta variety

Fresh basil

2 tsp(s), chopped, plus extra whole leaves for garnish

Reduced-fat cheddar cheese

cup(s), shredded

Mixed greens

4 cup(s), (1 cup per person)

Balsamic vinegar

4 tbsp(s)

Instructions

  1. Lightly spray a shallow baking dish with cooking spray.
  2. Heat half the oil in a large nonstick frying pan. Add the pepper and cook for 3–4 minutes until softened. Add the mushrooms and cook, stirring occasionally, for 2 minutes or until soft. Remove from the pan and set aside.
  3. To make the sauce, heat the remaining oil in the pan, add the onion and cook gently for 5 minutes. Stir in the garlic and cook for another minute. Add the tomatoes, cooked peppers and mushrooms, cover and simmer for 10 minutes.
  4. Meanwhile, preheat the grill to medium. Fill a large pot with water, bring to a boil, and cook ravioli as per package directions or until just tender. Drain. Add the ravioli to the pasta sauce and sprinkle in the chopped basil. Toss gently to combine.
  5. Place the pasta mixture into the prepared baking dish and sprinkle with the cheese. Grill for 5 minutes or until the cheese has melted and is golden. Dress the salad leaves with balsamic vinegar and serve the pasta bake topped with the extra basil.