Cheesy beef ravioli bake with steamed broccoli
Appliance/Function:
Equipment
- 1 Large steamer pot
- 1 Baking dish
- 1 Large frypan
Ingredients
- oil spray
Beef
- 1 carrot
- 1 zucchini
- 1 tbsp olive oil
- 500 g beef mince
- 1 tsp Italian herbs
Sauce
- 680 g tomato passata or pasta sauce
- 2 tsp honey
- 2 tsp balsamic vinegar
- 1 cube beef stock
Ravioli & broccoli
- 1 broccoli
- 300 g ravioli
- 1 tbsp balsamic vinegar
To finish
- 1 cup mozzarella cheese grated
Instructions
Before you start
- Bring a large steamer pot of salted hot tap water to a boil. Preheat oven to 180 °C bake or 160 °C fan bake. Spray a baking dish with oil spray.
Cook beef
- Peel and grate 1 carrot. Grate 1 zucchini. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add 500 g beef mince, and 1 tsp Italian herbs and cook, breaking up lumps with a spoon for 4 minutes. Then add the carrot and zucchini and cook a further 3-4 minutes.
Make sauce
- Add 680 g tomato passata, 2 tsp honey, 2 tsp balsamic vinegar and crumble in 1 cube beef stock and cook for 4-5 minutes, or until slightly reduced. Season with salt and pepper.
Cook ravioli & broccoli
- Meanwhile, cut 1 broccoli into small florets. Add 300 g ravioli to the bottom steamer pot of boiling water and cook according to packet directions. Add the broccoli to the top steamer pot above the ravioli and cook for 5-6 minutes, or until tender. Drizzle 1 tbsp balsamic vinegar over the cooked broccoli and toss to combine.
To finish
- Transfer the ravioli to the baking dish and pour the beef and sauce mixture over the top. Carefully stir to combine. Grate 1 cup mozzarella cheese over top and cook in the oven for 5-10 minutes, or until cheese is melted and golden.
To serve
- Divide the cheesy beef ravioli bake between plates and serve with the steamed broccoli on the side.
Nutrition
Calories: 725kcal | Carbohydrates: 65g | Protein: 50g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 1050mg | Potassium: 1853mg | Fiber: 10g | Sugar: 19g | Calcium: 329mg | Iron: 15mg