Ricotta ravioli in a Mexican-style bean sauce

Ricotta ravioli in a Mexican-style bean sauce

By
From
Recipes for a Great Life
Serves
3
Photographer
Greg Elms

This tasty and nourishing vegetarian pasta dish is very popular with children. The chilli makes it mildly spicy, so leave it out if you prefer. This dish is a joy for busy working people, as the sauce can be prepared a day or so ahead of time.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1/2 onion, chopped
1 teaspoon cumin seeds
1/4 small red chilli, seeded and finely diced, (optional)
1 red capsicum, seeded and diced
1/2 carrot, chopped
400g canned peeled tomatoes
or 1/2kg fresh tomatoes, chopped
salt
freshly ground black pepper
400g canned beans of your choice, rinsed and drained
200g ricotta-filled ravioli
few sprigs coriander or parsley, to serve

Method

  1. To make the sauce, heat the oil in a non-stick frying pan over a medium heat. Add the onion, cumin seeds, chilli (if using) and red capsicum and cook for 3 minutes. Add the carrot and chopped tomatoes and season with salt and pepper. Stir well, cover with a lid and simmer for 20 minutes.
  2. Pass the sauce through a mouli or sieve into a saucepan and add the drained beans. If not using straight away, cover and refrigerate.
  3. When ready to eat, cook the ravioli in a large saucepan of boiling salted water (refer to the packet instructions for the cooking time).
  4. Warm through the bean sauce, if necessary.
  5. Drain the pasta well and add to the pan with the sauce. Toss well and serve straight away, sprinkled with coriander leaves or parsley.
Tags:
Gabriel
Gate
Recipes for a Great life
health
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