Mushroom-Prosciutto Ravioli and Tomato Sauce

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs onion
• 2clov garlic
• 10g Tuscan seasoning
• 20g walnuts
• 400g diced tomatoes
• 50g tomato paste
• 325g mushroom, prosciutto and cheese ravioli
• 15ml olive oil
• 15ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Bring a large saucepan of salted water to the boil for the ravioli. Line a large oven tray with foil. Thinly slice the zucchini lengthwise with a mandoline or sharp knife. Finely chop the onion. Crush or finely chop the garlic.
2. Step 2 — Grill zucchini and nuts
   Put the zucchini on one side of the lined tray. Drizzle with 2 tsp olive oil, scatter with 1 tsp Tuscan seasoning, season with pepper and gently toss to coat. Put the walnuts on the other side of the tray and drizzle with 1 tsp honey. Grill the zucchini and walnuts, turning halfway, for 5 mins or until the zucchini is tender and the walnuts are toasted.
3. Step 3 — Simmer sauce
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Stir in the tomatoes, half the tomato paste*, 1 tsp Tuscan seasoning* and 2 tsp honey and season with salt and pepper. Bring to the boil, then reduce the heat to medium and cook for 8 mins or until slightly thickened.
4. Step 4 — Cook ravioli
   While the sauce is cooking, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Drain (see Kitchen 101).
5. Step 5 — Serve up
   Add the ravioli and zucchini to the sauce and gently stir to combine. Cook for 1 min or until warmed through. Taste, then season with salt and pepper. Remove the pan from the heat. Divide the ravioli among bowls, scatter over the walnuts and enjoy!
6. Step 6 — Kitchen 101
   The big rounds of ravioli may look robust, but they actually need to be handled with care. Be gentle when draining and handling the cooked ravioli to ensure they don't break.

Allergens

Sulfit, Walnut, Milch, Eier, Gluten, Wheat