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Ravioli with spicy tomato and pepper salsa
Ingredients
For the ravioli and salsa:
400
g
Vantastic Italian Ravioli Spinat Mozzarella Style
2
pc
red peppers, diced
200
g
cherry tomatoes, halved
1
Small
red onion, finely chopped
1
Clove(s)
of garlic, chopped
1
tb
olive oil
1
ts
maple syrup or agave nectar
0.5
ts
smoked paprika powder
0.5
ts
chilli flakes according to preference
1
tb
tomato paste
50
ml
vegetable cream or coconut milk
Some
salt and pepper according to taste
For the caramelised onions:
1
Large
red onions, sliced into thin rings
1
tb
olive oil
1
ts
maple syrup or sugar
1
Pinch(es)
of salt
For the cashew crunch:
50
g
cashews, roughly chopped
1
tb
olive oil
1
ts
soy sauce
1
Pinch(es)
of chilli flakes
To serve:
Some
fresh herbs, such as basil or coriander
1
Splash(es)
of fresh lime juice
Preparation
Cook the ravioli:
1. Bring a large pan of salted water to the boil.
2. Cook the Ravioli with spinach for 2-3 minutes until al dente.
3. Drain and keep some of the water.
Prepare the tomato and pepper salsa:
1. Heat the olive oil in a large pan and sauté the diced onion, pepper and garlic until soft.
2. Add the tomato paste and fry briefly.
3. Add the cherry tomatoes, maple syrup, smoked paprika powder and chilli flakes. Simmer for about 5 minutes until the tomatoes break up.
4. Add a dash of cooking water, the pasta and the vegetable cream. Season to taste with salt and pepper.
Prepare the caramelised onions:
1. Heat the olive oil in a separate pan and slowly sauté the onion rings over a medium heat until soft and lightly browned (about 10 minutes).
2. Add the maple syrup, mix well and season with a pinch of salt. Set aside.
Prepare the cashew crunch:
1. Roast the chopped cashews in a small frying pan without oil until lightly golden brown.
2. Add the olive oil, soy sauce and chilli flakes and mix well. Leave to cool briefly.
Arrange:
1. Add the ravioli to the tomato and pepper salsa and mix gently.
2. Arrange on plates and top with the caramelised onions and cashew crunch.
3. Garnish with fresh herbs and a squeeze of lime juice. Tip: Add a few thin strips of pickled jalapeños or a little smoked chilli oil for extra heat and a street-food feel. Enjoy!
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