Name: Roast tomato and olive ravioli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 125 gram cherry tomatoes, halved; 80 gram yellow teardrop tomatoes, halved; 1 tablespoon vegetable or olive oil; 1 tablespoon balsamic vinegar; 375 gram packet fresh ravioli; 40 gram baby rocket leaves; 1/4 cup pitted black olives, halved lengthways; 2 tablespoon shredded basil; 1/4 cup shaved parmesan

Ingredients

125 gram cherry tomatoes, halved

80 gram yellow teardrop tomatoes, halved

1 tablespoon vegetable or olive oil

1 tablespoon balsamic vinegar

375 gram packet fresh ravioli

40 gram baby rocket leaves

1/4 cup pitted black olives, halved lengthways

2 tablespoon shredded basil

1/4 cup shaved parmesan

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Place tomato, oil and vinegar in a roasting pan; season with salt and pepper. Bake 8-10 minutes, or until just tender.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water 8-10 minutes, or until tender; drain. Place in a large bowl.

4.Add tomato mixture, rocket, olives and basil to pasta; toss gently to combine. Spoon into shallow bowls; top with parmesan. Serve at once.

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Ingredients

Method

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