Serves
4
Prep Time
5 minutes
Cooking Time
5-9 minutes
Ingredients
- 630g packet Leggo’s Ricotta & Bacon Ravioli
- 450g jar Leggo’s Napoli Sauce
- 2 tablespoons olive oil
- 250g baby Roma tomatoes
- 1 garlic clove, grated
- ¼ cup capers
- 250g fresh ricotta
- Cracked black pepper
- Fresh parsley leaves, for garnish
Method
STEP 1Heat olive oil in a large frying pan over high heat. Add baby Roma tomatoes and cook for 2–3 minutes or until skins begin to blister.
STEP 2
Add garlic and capers to pan and cook for 1 minute.
STEP 3
Meanwhile, cook ravioli in a large saucepan of boiling water for 4–5 minutes or until al dente. Drain well.
STEP 4
Add cooked ravioli and Napoli Sauce to the pan with tomatoes. Gently toss to combine and heat through. Serve topped with fresh ricotta, season with cracked black pepper and garnish with parsley.
Tips
Choose ripe baby Roma tomatoes for a sweeter flavour. If preferred, substitute fresh ricotta with soft goat’s cheese for a tangy alternative.