Open ravioli of chargrilled vegetables

roast vegetable open ravioliIngredients (serves eight)

For the open ravioli

  • 2 sheets of fresh egg lasagne
  • 200g chargrilled red pepper
  • 200g chargrilled yellow pepper
  • 200g chargrilled red onion
  • 200g chargrilled courgette
  • 200g chargrilled aubergine
  • 400g Baby spinach (washed and dried)

For the tomato ragu

  • 5 tbsp Extra Virgin olive oil
  • 2 Small onions (finely chopped)
  • 1 Garlic clove (finely chopped)
  • 2 x 227g tinned chopped tomatoes
  • 2 fresh plum vine tomatoes (peeled and roughly chopped)
  • 2 tbsp tomato puree
  • Pinch of sugar
  • Salt and pepper

For the basil oil

  • 100g Fresh basil
  • 50ml Extra virgin olive oil

For the Parmesan crisp

  • 150g Parmesan (finely grated)

Method

For the tomato ragu

  1. Prepare ahead by heating the oil in a pan. Add the onion and fry for 5 minutes until softened.
  2. Add the garlic, chopped tomatoes, tomato purée, sugar and seasoning and bring to a simmer, stirring throughout. Simmer for 10 minutes or until the tomatoes have broken down.

For the Parmesan crisp

  1. Preheat oven to 200°.
  2. Place a silpat mat on a baking tray and using evenly scatter the finely grated Parmesan in a stencil or pastry cutter to create a circle (remove stencil or cutter before placing in the oven) or just evenly scatter all over without using a stencil.
  3. Place the baking tray into the oven for 3-4 minutes or until golden and bubbling. When ready remove from the oven and leave to cool.
  4. If not using a stencil, break the parmesan crisp into large shards when cool.

For the basil oil

  1. Place the basil and oil into a food processor and blend until smooth.

For the open ravioli

  1. Preheat oven to 200°.
  2. Using a large round pastry cutter cut out eight rounds from the fresh egg lasagne sheets.
  3. Place a pan of salted water on the heat and bring to a simmer.
  4. Place equal amounts of the chargrilled vegetables into four piles on a baking sheet and place into the preheated oven for 10 minutes.
  5. In a large frying pan sauté the spinach until wilted. Ensure the spinach is well drained before plating.
  6. When ready to serve, drop the pasta into the simmering water and cook for 3 minutes.
  7. When pasta is cooked, drain off and transfer the sheets to an oiled tray.
  8. To plate, place one of the pasta sheets onto the plate and put a table spoon of the tomato ragu on top, followed by some of the wilted spinach. Add a pile of the mixed chargrilled vegetables on top of the spinach, followed by another table spoon of the tomato ragu. Add the second sheet of pasta and dress with the basil oil and micro red basil cress.
  9. Finish with a parmesan crisp and a drizzle of extra virgin olive oil.

Use some micro red basil to garnish.