Ravioli is an extremely popular dish in Australia. Its availability is widespread, you can order it in almost all Italian and Modern Australian restaurants and buy ready-made or quick-cook versions at the supermarket.
This recipe requires the use of pre-prepared ravioli but involves making your own sauce and using fresh herbs and vegetables, giving the dish a much more authentic and delicious flavour.
It takes 25 minutes to cook and serves 4.
Beef And Tomato Ravioli
Preparation 15 mins
Cooking 25 mins
Serves 4
Ingredients
4 Tbsp olive oil
200g minced beef
200g minced pork
1 onion, diced
2 cloves garlic, finely chopped
1 Tbsp oregano, chopped
1 sprig rosemary
2 cups chicken stock
250g zucchini, diced
800g can chopped tomatoes
400g ravioli
¼ cup toasted pine nuts
Small fresh basil leaves, to garnish
Grated Parmesan, to serve
Step 1.
Heat half the olive oil in a heavy-based saucepan. Add the beef and pork and fry over high heat for 2 minutes, or until the meat has changed colour, breaking up any chunks with a wooden spoon.
Step 2.
Add the onion and garlic and sauté for 1 minute. Sprinkle with the oregano and rosemary and season with salt and freshly ground black pepper. Stir in the stock, bring to a boil, then reduce the heat to low. Cover and simmer for about 8 minutes.
Step 3.
Stir in the zucchini and cook for 5 minutes. Mix the tomatoes through and bring to the boil. Stir in the ravioli carefully and allow it to gently heat
in the sauce for about 5 minutes. Check the packet for specific directions as the pasta cooking times can vary.
Step 4.
Sprinkle the pasta with the pine nuts, garnish with basil leaves and drizzle with the remaining tablespoons of oil. Serve with grated Parmesan.
TIP For a quicker preparation time, omit the pine nuts and basil leaves and stir 4 tablespoons basil pesto into the sauce once it’s cooked.