Air Fryer Crunchy Mushroom-Proscuitto Ravioli

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1clove garlic
• 210g tomato puree
• 10g Italian seasoning
• 325g mushroom, prosciutto and cheese ravioli
• 50g baby spinach leaves
• 20g sunflower seeds
• 1pcs olive oil spray
• 15ml olive oil
• 5ml sugar
• 8ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the air fryer to 200C (see Don't have an air fryer?). Cut the capsicum into thin wedges. Crush or finely chop the garlic.
2. Step 2 — Air-fry capsicum
   Generously spray the capsicum with olive oil and put in the air-fryer basket. Air-fry the capsicum for 6-8 mins until tender and lightly charred. Remove from the air fryer.
3. Step 3 — Make tomato sauce
   While the capsicum is cooking, heat 1 tsp olive oil in a small saucepan over medium heat. Cook the garlic, stirring, for 1 min or until golden and fragrant. Add the tomato puree, half the Italian seasoning* and 1 tsp sugar and cook, stirring, for 5 mins to develop the flavour. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Air-fry ravioli
   Spray or brush both sides of the ravioli with olive oil and put in the air-fryer basket, in batches if necessary (see Cooking tip). Air-fry the ravioli, shaking the basket halfway, for 10 mins or until golden and cooked through.
5. Step 5 — Serve up
   Meanwhile, combine 2 tsp olive oil and 1½ tsp balsamic vinegar in a large bowl. Season with salt and pepper. Add the capsicum, spinach and sunflower seeds and toss to coat. Divide the ravioli and salad among plates and serve with the tomato sauce for dipping. Enjoy!
6. Step 6 — Don't have an air fryer?
   No worries, you can grill the capsicum and cook the ravioli in a frypan. Heat 2 tbs olive oil in a frypan over medium heat. Cook the ravioli for 3-4 mins each side until golden and cooked through.

Allergens

Sulfit, Milch, Eier, Gluten, Wheat