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Italian tomato ravioli bake with cheese, gremolata & mesclun recipe

Italian tomato ravioli bake with cheese, gremolata & mesclun salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 1 Brown onion
  • 1 Carrot
  • 2 stalks Celery
  • 2 tsp Olive oil first
  • 1 Oil spray
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 Lemon
  • 50 grams Cheese grated
  • 2 tbsps Olive oil second
  • 2 tsp Italian herbs
  • 400 grams Crushed tomatoes
  • 50 grams Tomato paste
  • 125 mls Water
  • 300 grams Ravioli any flavour
  • 1 tsp Honey
  • 1 tsp Balsamic vinegar
  • 200 grams Mesclun salad

Instructions

PREP & COOK VEGGIES

  • Peel and finely chop the onion and carrot. Thinly slice the celery. Heat the first measure of oil in a medium-deep frypan over medium heat. Cook the onion, carrot and celery, stirring occasionally, for 10-12 mins until soft.

PREP INGREDIENTS & MAKE GREMOLATA

  • Meanwhile, bring a large pot of salted water to the boil for the ravioli. Lightly grease a large baking dish with oil spray. Peel and mince the garlic. Finely chop the parsley, including the stems. Finely grate the zest of half the lemon, then juice the half. Finely grate the cheese. In a small bowl combine the parsley, lemon zest, half the garlic, 2 tsp lemon juice and the second measure of oil in a bowl and season with salt and pepper.

COOK SAUCE

  • Add the Italian herbs and the remaining half of the garlic to the vegetables and cook, stirring, for 30 seconds or until fragrant. Stir in the tomatoes, tomato paste and water. Bring to a simmer over medium-high heat and cook, stirring regularly, for 3-4 mins until slightly reduced.

COOK RAVIOLI

  • While the sauce is simmering, preheat the grill to high. Cook the ravioli in the pot of boiling water and cook according to packet directions or until al dente. (Handle the ravioli with care to ensure they don't break up or burst open.) Drain.

BAKE RAVIOLI

  • Stir honey and balsamic vinegar into the sauce. Taste, then season with salt and pepper. Spread half the sauce over the base of the baking dish. Put the ravioli on top of the sauce, overlapping to fit. Spoon over the remaining sauce, then sprinkle with the cheese. Grill for 5 mins, or until the cheese is melted and golden.

TO SERVE

  • Divide the Italian tomato ravioli bake with parmesan between plates. Serve with mesclun salad on the side and drizzle over the gremolata.

Nutrition

Calories: 477kcal | Carbohydrates: 53g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 827mg | Potassium: 794mg | Fiber: 7g | Sugar: 12g | Calcium: 215mg | Iron: 11mg