INGREDIENTS
500 g ready-made ravioli (cheese or spinach works well)
3 large tomatoes, quartered
2 red peppers, deseeded and cut into chunks
1 red onion, cut into wedges
2 celery sticks, sliced thickly
2 garlic cloves, crushed
1 tsp dried oregano (or Italian herbs)
Salt & black pepper, to taste
Handful fresh basil, torn
Grated Parmesan
Clover Olive Pride Extra Virgin Olive Oil
Method
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Preheat oven to 200°C.
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Place tomatoes, peppers, red onion, and celery on a baking tray. Drizzle with Clover Olive Pride Extra Virgin Olive Oil, sprinkle with oregano, garlic, salt, and pepper. Toss well.
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Roast for 25 minutes until vegetables are soft and slightly caramelised.
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Cook the ravioli according to packet instructions. Drain and reserve a little pasta water.
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Blend roasted vegetables into a chunky sauce (or leave rustic if you prefer). If too thick, loosen with a splash of pasta water.
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Toss ravioli with the sauce.
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Garnish with fresh basil and grated Parmesan before serving.
CLOVER PRODUCTS USED IN THIS RECIPE
