Vegan Spinach & Ricotta Ravioli w. Sundried Tomato, Basil & Chilli Tapenade
Prep time: 10 min
Cook time: 15 min
400g Pasta Vera vegan spinach & ricotta ravioli
125g sundried tomatoes - not packed in oil
1/3 cup fresh basil leaves
2 cloves garlic, roughly chopped
½ chilli, deseeded, roughly chopped
100ml olive oil
Juice of half a lemon
Salt and pepper
150g cup pitted olives, roughly chopped
Fill a saucepan of water, season generously with salt. Bring to a boil. Gently tumble in your ravioli. Cook as directed on the packet.
Using a tri-blade, food processer or hand blender, pack the tomatoes, basil, garlic and chilli into the bowl and blend until coarse. Pour in the olive oil. Blend until you have a beautiful chunky paste.
If it’s a little thick, drizzle more oil until it drops easily from a spoon. Taste, add lemon juice and season generously.
Once cooked, drain your pasta, tumble into your serving bowl, add the chopped olives and toss your tapenade through the hot ravioli.
SERVE: If you can wait that long, with a grating of vegan parmesan and some chopped basil leaves.
Jax Says: Use up any leftover tapenade on a pizza, in a dip, on crackers as a canapé or give any sandwich that 5 star magic.