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Roasted tomato and pesto ravioli
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Whip up a quick and tasty tomato pesto ravioli for dinner.
Ingredients:
  • 400g trussed cherry tomatoes
  • 18.20 gm olive oil
  • Salt and freshly ground black pepper, to taste
  • 625g Beef Ravioli
  • 220g Fresh Basil & Cashew Pesto
  • Fresh basil leaves, to serve
  • Parmesan cheese, to serve
Instructions:
  • Preheat the oven to 200C (180C fan forced). Spread tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until softened and slightly caramelized.
  • Boil a big saucepan of water, cook Latina Fresh Beef Ravioli for 5 minutes until tender. Save 1/4 cup cooking water, then drain ravioli and place back in the pan. Mix in 3/4 of the tomatoes and a tub of Latina Fresh Basil & Cashew Pesto. Serve with remaining tomatoes, fresh basil, and plenty of Parmesan on top.

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