| | Roasted tomato and pesto ravioli
Roasted tomato and pesto ravioli
Roasted tomato and pesto ravioli 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200C (180C fan forced). Place tomatoes in a roasting pan lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until lightly browned and collapsing.
  2. Bring a large saucepan of water to the boil, add Latina Fresh Beef Ravioli and simmer for 5 minutes or until ravioli is cooked through. Reserve 1/4 cup cooking liquid, drain and return pasta to the pan with reserved liquid. Add 3/4 of the tomatoes and a tub of Latina Fresh Basil & Cashew Pesto, toss to combine. Serve topped with basil remaining tomatoes and a generous amount of parmesan.
Time for preparing:
25 min.


  • 400g trussed cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 625g Latina Fresh Beef Ravioli
  • 220g Latina Fresh Basil & Cashew Pesto
  • Fresh basil leaves, to serve
  • Parmesan cheese, to serve
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