Roasted Veggie Sauce with Ricotta & Spinach Ravioli

Cook Time 1 hour

Servings 4

Ingredients

2 packets of ricotta and spinach ravioli

1 zucchini, cut into chunks

1 red capsicum, quartered

¼ butternut pumpkin, peeled and cut into chunks

2 ripe tomatoes

1 red onion, quartered

3 cloves garlic, peeled

1 small sprig of rosemary, leaves picked 

¼ cup olive oil

¼ cup freshly grated parmesan

1 handful of walnuts, toasted and crushed 

Salt and pepper

Method

Preheat the oven to 190°C.

Arrange vegetables onto a tray drizzle with olive oil and season with salt and pepper and sprinkle over rosemary and garlic. Toss to evenly coat and roast for 45 minutes – 1 hour until cooked and caramelised.

Place into a food processor and blend with half of the parmesan. Poor into a pan.

Bring a large pot of salted water to the boil and add the ravioli. Cook until they rise to the surface and then toss through the sauce with a ladle of pasta water.

Serve with extra parmesan and walnuts.