Ricotta Ravioli Bake

Preheat the oven to 220C, fan-forced. Finely chop the onion. Crush or finely chop the garlic. Combine the breadcrumbs and 2 tsp olive oil in a bowl and season with salt and pepper. Using your fingertips, massage to combine.

Heat 2 tsp olive oil in a medium saucepan over medium heat. Cook the onion, stirring, for 4-5 mins until softened. Add the garlic, half the tomato paste* and 3 tsp Italian seasoning and cook, stirring, for 1 min or until fragrant.

Add the tomatoes, 1 tsp sugar and 125ml (½ cup) water to the onion mixture and bring to a simmer. Taste, then season with salt and pepper. Add the ravioli to the sauce and gently stir to combine. Cook for 2 mins or until heated through.

Pour the ravioli mixture into a 1.5L (6 cup) baking dish and scatter over the breadcrumb mixture and remaining Italian seasoning. Bake for 10 mins or until the ravioli is al dente and the breadcrumbs are golden.

Meanwhile, combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl. Add the salad leaves, season with salt and pepper and toss to coat. Pop the ravioli bake and salad on the table for everyone to help themselves. Enjoy!

Empty out the crisper drawer and boost your salad by adding whatever you have on hand, from avocado and cucumber to capsicum and tomatoes.