Chorizo and Ricotta Ravioli Bake

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1pcs chorizo sausage
• 40g panko breadcrumbs
• 50g tomato paste
• 10g Italian seasoning
• 400g diced tomatoes
• 325g spinach and ricotta fiore ravioli
• 50g mixed salad leaves
• 23ml olive oil
• 5ml sugar
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Finely chop the onion. Crush or finely chop the garlic. Thinly slice the chorizo. Combine the breadcrumbs and 2 tsp olive oil in a bowl and season with salt and pepper. Using your fingertips, massage to combine.
2. Step 2 — Start sauce
   Heat 2 tsp olive oil in a medium saucepan over medium heat. Cook the onion and chorizo, stirring, for 4-5 mins until the onion is softened and the chorizo is browned. Add the garlic, half the tomato paste* and 3 tsp Italian seasoning and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Finish sauce
   Add the tomatoes, 1 tsp sugar and 125ml (½ cup) water to the chorizo mixture and bring to a simmer. Taste, then season with salt and pepper. Add the ravioli to the sauce and gently stir to combine. Cook for 2 mins or until heated through.
4. Step 4 — Bake ravioli
   Pour the ravioli mixture into a 1.5L (6 cup) baking dish and scatter over the breadcrumb mixture and remaining Italian seasoning. Bake for 10 mins or until the ravioli is al dente and the breadcrumbs are golden.
5. Step 5 — Serve up
   Meanwhile, combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl. Add the salad leaves, season with salt and pepper and toss to coat. Pop the ravioli bake and salad on the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   Empty out the crisper drawer and boost your salad by adding whatever you have on hand, from avocado and cucumber to capsicum and tomatoes.

Allergens

Sulfit, Gluten, Wheat, Milch, Eier