Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.04 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 500grams Brussel sprouts
- 2 cloves garlic, crushed
- 630grams beef, tomato & parmesan ravioli
- 1/3 cup Woolworths panko breadcrumbs
- 1/3 cup blanched hazelnuts, toasted, chopped
- 1/3 punnet thyme, leaves picked
- 50grams parmesan, finely grated
- 1/4 cup extra virgin olive oil
Description
Whip up a sensational midweek meal in 30 minutes. This budget-friendly ravioli recipe will deliver on pasta night with its flavourful and crunchy topping.
Instruction tip
Swap tip:Substitute Brussel sprouts with broccoli, cauliflower or kale, if preferred, and amend cooking time if needed.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Place sprouts on tray. Drizzle with 1 tbs oil. Add garlic and toss to combine. Roast for 20 minutes or until sprouts are golden-brown and tender.
Step 2 of 4
Meanwhile, cook pasta according to packet instructions. Drain.
Step 3 of 4
Heat 1 tbs remaining oil in a large, deep frying pan over medium-high heat. Add breadcrumbs and cook, stirring, for 2 minutes or until golden-brown. Transfer to a bowl. Add hazelnuts, half of the thyme and half of the parmesan. Mix well.
Step 4 of 4
Add remaining oil to same pan over medium-high heat. Add ravioli and cook, stirring, for 2 minutes or until golden-brown. Add sprouts and remaining parmesan and toss to combine. Remove from heat. Spoon onto plates. Top with breadcrumb mixture. Serve sprinkled with remaining thyme.
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