Easy ravioli pizza
15m prep 30m cook 4 servings
Is it pizza? Is it pasta? It's both! The best of both worlds - pizza formed from pasta! This cheesy mash-up of everyone's two favourite Italian-inspired dinners will have kids asking for more and adults asking for the recipe.
394 calories per serve
Allergens: Recipe may contain egg and lactose.
10 Ingredients
325g packet Rana Pumpkin & Roasted Onion Ravioli
Olive oil, to grease
1 egg, lightly whisked
155g (11/2 cups) coarsely grated mozzarella
80ml (1/2 cup) bought tomato pasta sauce
50g button mushrooms, thinly sliced
40g (1/4 cup) kalamata olives, pitted
1/2 small red onion, cut into wedges
1/4 small red capsicum, deseeded, thinly sliced
Fresh basil leaves, to serve
3 Method Steps
Preheat oven to 220°C/ 200°C fan forced. Lightly grease a baking tray with oil. Cook ravioli following packet directions or until al dente. Refresh under cold running water. Drain. Transfer to a bowl.
Toss egg and 100g (1 cup) cheese with ravioli. Transfer to prepared tray, overlapping ravioli to form a 26cm disc. Lift ravioli slightly and spread a little cheese mixture between each ravioli. Bake for 10 minutes or until golden.
Drizzle the pasta sauce over the ravioli base. Top with the mushrooms, olives, onion, capsicum and remaining cheese. Bake for 10 minutes or until golden. Scatter over basil to serve.
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