Roasted tomato and pesto ravioli

Step 1

Preheat oven to 200C (180C fan forced). Place tomatoes in a roasting pan lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until lightly browned and collapsing.

Step 2

Bring a large saucepan of water to the boil, add Latina Fresh Beef Ravioli and simmer for 5 minutes or until ravioli is cooked through. Reserve 1/4 cup cooking liquid, drain and return pasta to the pan with reserved liquid. Add 3/4 of the tomatoes and a tub of Latina Fresh Basil & Cashew Pesto, toss to combine. Serve topped with basil remaining tomatoes and a generous amount of parmesan.