On the table in less than 40 minutes, this veggie-loaded ravioli bake is perfect for weeknights.
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Preheat oven to 200°C. Cook the ravioli in a large saucepan of salted boiling water for 2 mins or until almost al dente. Drain well, reserving 1/2 cup (125ml) cooking liquid.
Heat oil in a large heavy-based ovenproof casserole dish over medium heat. Add the onion and cook, stirring, for 2 mins or until soft. Add mushroom and cook, stirring, for 3-4 mins or until golden and juices are released. Add the kale and cook, stirring, for 1-2 mins or until kale wilts. Stir in the passata and reserved cooking water. Season.
Add the ravioli to the passata mixture and gently toss to combine. Top with the ricotta and sprinkle with cheddar. Bake for 12-15 mins or until ravioli mixture is heated through and cheese is golden. Season with pepper.
Sprinkle basil leaves over the ravioli and veggie bake. Serve with salad leaves.
COOK. STORE. SAVE.
Root to tip: Don’t toss those kale stems! Store in a sealed container in the fridge for up to a week, or in the freezer for up to 6 months. Blend into a juice or smoothie, or chop and simmer in sauces.