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Baked Ravioli with Tomato and Peppers

By M&S Food
Baking your ravioli with jammy cherry tomatoes isn’t just a great way to cut down on the washing up – it also brings a wonderfully crisp crunch to the pasta. This simple one-pan dish from M&S combines sweet roasted…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 2 x 250g packs M&S Mozzarella, Roasted Tomato and Basil Girasoli
  • 150g M&S Collection Capella Yellow Vine Tomatoes
  • 200g cherry tomatoes
  • 180g M&S Orange Sunburst Peppers, halved
  • 20g wild rocket
  • 30g Pecorino Romano PDO, shaved

Method

5 steps

  1. Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6.

  2. Step 2

    Spread the pasta, both types of tomatoes and peppers over a large baking tray (or two if needed) so there’s plenty of space. Drizzle with olive oil and season.

  3. Step 3

    Roast for 15 mins, then remove from the oven and gently flip the pasta with a fish slice or spatula.

  4. Step 4

    Return to the oven for another 5–10 mins until the ravioli is golden and the tomatoes start to burst, making sure the pasta doesn’t char.

  5. Step 5

    Serve scattered with rocket and cheese.