Ravioli with Tomato Sauce and Roasted Vegetable Salad Recipe

This dish features tender ravioli paired with a rich tomato sauce and complemented by a fresh, roasted vegetable salad. It’s a satisfying, balanced meal perfect for any occasion.

Ingredients

4 cups loosely packed meat-filled ravioli
1 large onion, diced
Olive oil spray
375-500g (1 jar) commercial pasta sauce (<3 g fat per 100g)
440g can salt-reduced crushed tomatoes
4 cups of mixed green leaf salad
16 cherry tomatoes, halved
8 olives
80g fat reduced feta cheese
Dry Roasted Vegetables (see Free Food recipes)
2 cloves garlic, crushed
1 cup reduced fat grated cheese

Method

Heat frypan and spray with oil spray.
Add diced onion and brown with 1 teaspoon of crushed garlic.
Add commerical pasta sauce and salt-reduced crushed tomatoes and simmer over low heat. (Optional: Add a teaspoon of crushed chilli, some diced eggplant, grated carrot or zucchini or other vegetables to the sauce.)
Boil large pot of water.
Drop in meat-filled ravioli and cook to manufacturer’s instructions, approximately 12 minutes.
Drain and keep warm over low heat.
Add mixed green leaf salad to a large open salad bowl. Add cherry tomatoes, olives and feta cheese, roast zucchini, capsicum and pumpkin.
To serve, place the Portion Control Disc on top of a dinner plate. Place the ravioli and tomato sauce in the protein AND the carbohydrate sections. Fill the vegetable and salad section with the salad and the roast capsicum, zucchini and pumpkin. Remove the disc before eating.
Top with a small amount of fat reduced grated cheese and black pepper.