pumpkin & roasted onion ravioli
with blistered tomatoes
- 2 tablespoons extra virgin olive oil, plus extra to serve
- 300g mixed cherry tomatoes
- 2 tablespoons balsamic vinegar, plus extra to serve
- 1 tablespoon oregano leaves
- 1 x 325g pack RANA pumpkin & roasted onion ravioli
- 60g rocket leaves
- sea salt and cracked black pepper
- finely grated parmesan, to serve
- Heat the oil in a large frying pan over medium-high heat.
- Add the tomatoes and cook for 4 minutes each side or until the tomatoes are starting to blister.
- Stir through the oregano and cook for 1 minute. Add the balsamic and remove from the heat.
- Following the packet instructions, cook the RANA pumpkin & roasted onion ravioli in a large saucepan of boiling salted water for 4 minutes. Drain and place in a large bowl.
- Add the blistered tomatoes, rocket, salt and pepper and toss to combine.
- Divide between serving bowls and top with a generous sprinkling of parmesan, extra oil and extra balsamic to serve. Serves 2
© DONNA HAY GROUP
