Mezzamay: Tomato, Mozzarella & Basil Ravioli With Roasted Garlic, Cherry Tomatoes & Olives

It seems like such a long time since I ate any pasta (but it was only a week ago)! I spotted this new Dell'Ugo "variety" in Waitrose, Tomato, Mozzarella & Basil Ravioli so of course I bought enough for a weekday dinner. I always look forward to trying out the recipes on the inside of the packages because so far, each one has been delicious. As a result I have challenged myself to make all the recipe cards... this will be my 7th creation!

"Ravioli With Roasted Garlic, Cherry Tomatoes & Olives" is my kind of sauce....I LOVE roasted garlic, squeezing out the soft, delicious garlic right out of its skin and straight into my mouth! I am also a big fan of olives. My daughter not so much... she hates them actually and she hates capers which are also in this recipe. She complained and I told her to just pick them out. She ate everything else, that's for sure!

The Dell'Ugo recipe card no.15 is below:

A few things to note about the recipe above:

Raoasted garlic - be careful! My first attempt at roasting the garlic was a disaster. They were roasted to a crisp in 10 minutes because my cloves were quite small and my oven was too hot. For my second attempt I chose nice fat cloves, turned the oven down a fraction and reduced the roasting time a tad. Perfect results even if it's definitely not the most ecomomical way to use your oven - just to roast 6 cloves of garlic :-|

30g of olive oil - I don't know many recipes where you weigh the olive oil. I presume this is a typo and they actually mean 30ml of olive oil which is 2 tablespoons. I didn't double this for 4 people as my past experience with these Dell'Ugo recipes is that they tend to be overly zealous with the olive oil until the pasta is almost swimming in it!

Cherry Tomatoes - I went for baby plum tomatoes as the cherry toms in the supermarket didn't look too good.

With the above in mind, here's what I did for 4 people:

Tomato, Mozzarella & Basil Ravioli With Roasted Garlic, Cherry Tomatoes & Olives - Dell'Ugo Recipe No.15

Serves 4

Ingredients:
3 packs of Dell'Ugo Tomato, Mozzarella & Basil Ravioli

6 large cloves of garlic, skins left on

1 red chilli, de-seeded & finely chopped

60g pitted olives (green or black), halved

30g capers

145g tub of baby plum tomatoes, halved

2 tablespoons of olive oil

bunch of basil, ripped into small pieces

Method:

Pre-heat the oven to 190°C.

Place the garlic cloves, onto a baking tray to dry roast for 8-10 minutes until soft.

Meanwhile, get a large pan of salted water up to the boil ready for your ravioli.

Put the oil, tomatoes and chilli in a frying pan on a medium heat until the tomatoe skin starts to blister.

Add the garlic - squeeze the soft inner from the cloves straight out of the skin and into the pan.

Mix in the capers olives and basil. Take off the heat.

Once the water is up to the boil, add the ravioli and cook as per instructions, for 3 minutes.

Drain the pasta add it to the frying pan if there is room. Because I was using 3 packs for I put the pasta back in the pan and added the contents of the frying pan.

Mix carefully until coated.

Serve immediately. Delicious with a dressed green salad.