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Ravioli with roast vegetables

Recipe from: 7 October 2010

Ingredients 10
Servings 4
Time 10 mins


  • 1
    fresh mixed vegetables
  • 1 - 4
    large cloves of garlic, slivered
  • Olive oil
  • 1
    packet roast vegetable bake powder
  • Large pinch of dried thyme
  • Large pinch of dried origanum
  • 500
    fresh ravioli with any filling of your choice
  • Fat-reduced cream
  • Freshly ground black pepper
  • Parmesan shavings


20 mins
Wash, peel and dice the vegetables into large chunks.
Place in a roasting pan, add the garlic and sprinkle with olive oil, the veggie-bake powder and dried herbs.
Toss well and bake in the oven at 190º C until tender and lightly browned, turning the veggies a few times.
Just before the vegetables are to be taken out of the oven, cook the ravioli as directed on the pack. Drain well and place in a large, shallow serving dish.
Top with the roast vegetables, add the cream, black pepper and parmesan shavings, toss lightly and serve.

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