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Goats' cheese ravioli with spinach and roast tomatoes

Name: Goats' cheese ravioli with spinach and roast tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: /italian
Ingredients: 12 vine-ripened cherry tomatoes*; 20ml (1 tablespoon) extra virgin olive oil, plus extra to toss; 300g goats' cheese ravioli*; 125g baby spinach leaves; Pinch of grated nutmeg; 1 tablespoon pine nuts, toasted; 2 tablespoons shredded basil leaves

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10m

15m

Goats' cheese ravioli with spinach and roast tomatoes

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Bring a touch of gourmet to your weekly pasta dish with vine ripened tomatoes and pine nuts.

12 vine-ripened cherry tomatoes*
20ml (1 tablespoon) extra virgin olive oil, plus extra to toss
300g goats' cheese ravioli*
125g baby spinach leaves
Pinch of grated nutmeg
1 tablespoon pine nuts, toasted
2 tablespoons shredded basil leaves

Method

1.

Preheat oven to 200°C. Place tomatoes in a roasting dish, drizzle with oil and sprinkle with salt and pepper. Roast for 5 minutes or until they just start to wilt.
2.

Cook the ravioli according to packet instructions, then drain and toss in a little extra oil. Place the spinach in a pan with a little water and cook until just wilted. Drain any excess water and season with salt, pepper and nutmeg. Serve the ravioli with the wilted spinach and tomatoes.
3.

Sprinkle with the pine nuts and basil, and drizzle with any cooking juices from the tomatoes.