Ravioli with roast vegetables

Name: Ravioli with roast vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1 kg mixed vegetables fresh; 1 - 4 garlic cloves, sliced; fresh chillies 573; 1 packet roast vegetable bake powder; dried thyme; dried oregano; 500 g ravioli; cream reduced fat; black pepper freshly ground; parmesan shavings

4 servings Prep: 10 mins, Cooking: 20 mins

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A vegetarian delight with mouthfuls of pasta.

By Food24 October 07 2010

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Ingredients (10)

1 kg	mixed vegetables — fresh
1 - 4	garlic — cloves, sliced
	fresh chillies — 573
1	packet roast vegetable bake powder
	dried thyme
	dried oregano
500 g	ravioli
	cream — reduced fat
	black pepper — freshly ground
	parmesan — shavings

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Method:

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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