Sunday, July 20, 2008
This easy cheese-topped fresh pasta, vegetables and bacon dish is suitable for lunch or dinner. Recipe can be made 1 day ahead; keep, covered, in refrigerator. Serves 4.
8 ounces (250 g) green beans, chopped
2 zucchini, chopped
2 sticks celery, chopped
1 red capsicum (pepper), chopped
6 bacon rashers, chopped
8 ounce (250 g) fresh ravioli
1 tablespoon redcurrant jelly
1 ounce (30 g) butter
1 tablespoon oil
1 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese
1. Boil, steam or microwave beans, zucchini, celery and capsicum until tender. Add bacon to small frying pan, stir over medium heat until golden brown and crispy; drain on absorbent paper.
2. Add ravioli to large saucepan of boiling water, boil, uncovered, for about 12 minutes or until tender; drain.
3. Combine jelly, butter, oil and parsley in large saucepan, stir over medium heat (or microwave on High for 1 minute) until jelly is melted, add vegetables and ravioli, reheat gently. Serve sprinkled with cheese.