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Vegan Spinach & Ricotta Ravioli w. Sundried Tomato, Basil & Chilli Tapenade

Prep time: 10 min

Cook time: 15 min     

Serves: 4

Dietary: Vegan


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.

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