Open Ravioli with Tomato Compote And Anchovies

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Open Ravioli with Tomato Compote And Anchovies Ingredients

1 ts Olive oil	1 75 grams bag rocket
2 Shallots; finely chopped	1 tb Freshly chopped basil
1 Clove garlic; finely chopped	Salt and freshly ground
8 Plum tomatoes; peeled; cored	6 Sheets lasagne; (either
; (or 400 g tin	; pre cooking
; tomatoes, drained	1 50 grams tin anchovy
; and chopped)	25 g Parmesan; grated (1oz)
125 g Chestnut mushrooms; sliced

Instructions for Open Ravioli with Tomato Compote And Anchovies

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.

Main Ingredient: TomatoesCuisine: Uncategorized

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