Mediterranean ravioli
9
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This Italian-style bake tastes amazing and the cheesy topping makes it feel really indulgent
Ingredients
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 tablespoon(s)
Red pepper
1 medium, chopped
Mushrooms
200 g, button, sliced
Onion
1 large, chopped
Garlic
2 clove(s), crushed
Tinned Tomatoes
1 can(s), large
Waitrose Fresh Ricotta & Spinach Stuffed Ravioli
400 g
Basil, fresh
10 g, chopped, plus extra whole leaves to garnish
Half fat Cheddar cheese
25 g, grated
Salad leaves
200 g, mixed leaf
Balsamic vinegar
3 teaspoon(s)
Instructions
1
Lightly spray a shallow ovenproof 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. Cook the ravioli in a large saucepan of boiling water, following packet instructions, 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 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.
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