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Baked spring vegetables with fresh ravioli
Baked spring vegetables with fresh ravioli
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Savor the flavors of the season with a delightful pasta featuring fennel, sweet potato, leek, and zucchini.
Ingredients:
  • 30g parmesan
  • 1 red onion, cut into wedges
  • 2 garlic cloves (do not peel)
  • 1 leek, washed and sliced
  • 1 zucchini, roughly chopped
  • 1 baby fennel bulb, cut into wedges
  • 250g sweet potato, peeled and roughly chopped
  • 200g tomato
  • 40.00 ml fresh thyme Leaves
  • 72.80 gm olive oil
  • 80ml thickened cream
  • 220g bocconcini, cut in half
  • 1/2 bunch basil leaves, torn
  • 625g Fresh Beef Ravioli or Fresh Roast Chicken & Garlic Ravioli
  • 200g watercress, sprigs picked and washed
  • 1 lemon, finely shredded zest
  • 1 lemon, juice
Instructions:
  • Preheat the oven to 220C (200C fan forced). Combine all vegetables, tomatoes, and thyme in a large deep-sided ovenproof dish. Drizzle with oil and mix thoroughly. Roast for 20-30 minutes, stirring occasionally, until the vegetables are tender and starting to caramelize.
  • Place fresh ravioli in a pot of boiling water. Cook for 5 minutes or until al dente, then drain and set aside.
  • Take out the garlic cloves from the baked vegetables, mix in the cream, bocconcini, and basil. Combine the ravioli with the vegetables, sprinkle parmesan on top, and bake for 10 minutes until the parmesan is golden brown.
  • Combine watercress salad ingredients and enjoy alongside baked ravioli.

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