Ingredients

The following ingredients have 4 Servings
  • 1 red onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 2 cups cherry tomatoes (quartered)
  • 1/2 cup water/stock
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon sugar (optional)
  • salt & pepper to taste
  • 500 g ready-made (shop-bought ravioli (I used a butternut-filled ravioli))
  • 150 g mozzarella (thinly sliced)
  • fresh basil leaves (for garnish)

Instruction

  • Pre-heat the oven to 200°c
  • To make the sauce, fry the onion and garlic in a splash of olive oil until soft and translucent then add the tomatoes, stock, Balsamic and sugar.
  • Bring the sauce to a simmer then reduce the heat and allow to simmer for 10 minutes until reduced and thickened slightly. Season to taste.
  • In the meantime, blanche the ravioli in plenty of salted water for a minute then drain and set aside.
  • To assemble the bake, layer the blanched ravioli with the tomato sauce and sliced mozzarella.
  • Place in the oven and bake for 10-15 minutes until golden and bubbling.
  • Remove from the oven once baked and allow to cool for 5 minutes.
  • Garnish with fresh basil and serve.