Open ravioli with tomato compote and anchovies

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Olive oil
2 Shallots; finely chopped
1 Clove garlic; finely chopped
8 Plum tomatoes; peeled; cored and chopped
; (or 400 g tin
; tomatoes, drained
; and chopped)
125 grams Chestnut mushrooms; sliced (4oz)
1 75 grams bag rocket
1 tablespoon Freshly chopped basil
Salt and freshly ground black pepper
6 Sheets lasagne; (either fresh or
; dried, but not 'no
; pre cooking
; required')
1 50 grams tin anchovy fillets; snipped roughly
25 grams Parmesan; grated (1oz)

Directions

Heat the oil in a heavy based pan and sweat the shallots and garlic until the shallots are translusent.

Add the chopped tomatoes and mushrooms and cook for 4 minutes, stiring occasionally and seasoning to taste. Stir in the rocket gently and cook it until just wilted.

Meanwhile cook the pasta according to the pack instructions.

Cut each sheet into 2 (roughly square), you should have 3 squares per portion.

Layer the ravioli on a baking tray, starting with 4 lasagne squares, followed by a tablespoon of the tomato compote and a sprinkle of the snipped anchovy fillets. Follow again by a lasagne square on the diagonal, then the tomato compote and top with the remaining lasagne sheet.

Sprinkle over the parmesan on each ravioli and place under a hot grill until the top is slightly crusty and golden.

Notes Serve with warm ciabatta and a green salad.For a vegetarian version, try replacing the anchovies with chopped olives.

Converted by MC_Buster.

NOTES : A quick and easy supper, ideal for a diabetic diet.

Converted by MM_Buster v2.0l.

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