Cheesy Ravioli Bake

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1pcs carrot
• 50g cheddar
• 400g diced tomatoes
• 5g Italian seasoning
• 325g pumpkin and cashew ravioli
• 100g baby spinach leaves
• 10ml olive oil
• 10ml red wine vinegar
• 3ml sugar
• 1pcs olive oil spray

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Bring a large saucepan of salted water to the boil for the ravioli. Finely chop the onion. Crush or finely chop the garlic. Coarsely grate the carrot. Coarsely grate the cheese.
2. Step 2 — Start tomato sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion, garlic and carrot, stirring regularly, for 2 mins or until softened.
3. Step 3 — Simmer tomato sauce
   Add the tomatoes to the carrot mixture. Stir in 1 tsp Italian seasoning*, 2 tsp red wine vinegar and ½ tsp sugar. Season with salt and pepper and bring to the boil. Reduce the heat to medium-low, cover and cook for 10 mins to develop the flavour.
4. Step 4 — Cook ravioli
   Meanwhile, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Drain.
5. Step 5 — Combine ravioli and sauce
   Gently stir the ravioli and spinach into the tomato sauce (handle the ravioli with care to ensure they don't break up or burst open). Taste, then season with salt and pepper.
6. Step 6 — Bake ravioli
   Spray a 1.25L (5 cup) baking dish with olive oil. Spoon the ravioli mixture into the baking dish and scatter with the cheese. Bake for 10 mins or until golden. Serve the ravioli bake at the table.

Allergens

Sulphites, Milk, Cashew, Gluten, Soy, Wheat