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Ravioli with Roast Veg


  • 1 kg root vegetables of your choice, cut into bite size pieces (baby carrots, butternut, sweet potato & onion work well)
  • 1 4 large cloves of garlic, slivered
  • splash of olive oil
  • 1 packet roasted-veggie-bake powder
  • 500 g fresh ravioli with any filling of your choice


Place the vegetables and garlic in a roasting pan and sprinkle with olive oil and the veggie-bake powder. Toss well and bake as directed on the pack, or until the vegetables are tender.

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 and toss lightly. Serve while still piping hot.

Serves 6