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Roasted Veg Ravioli Bake

Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings 1
Calories 500
Best Season Suitable throughout the year
Description

A fibre-rich, antioxidant-packed pasta bowl combining roasted vegetables with spinach & ricotta ravioli in a vegetable-loaded tomato sauce. This balanced meal provides plant polyphenols, carotenoids, gut-friendly fibre, and quality protein — making it satisfying, nourishing, and perfect for a quick weeknight dinner.

Nutritional Benefits

  1. Broccoli: Rich in sulforaphane and vitamin C, providing strong antioxidant and anti-inflammatory support while promoting liver detoxification.
  2. Zucchini: Low-calorie, hydrating vegetable with lutein and zeaxanthin that support eye health and reduce oxidative stress.
  3. Cherry Tomatoes: High in lycopene, a powerful carotenoid antioxidant supporting heart health.
  4. Vegetable-based Pasta Sauce: Contains multiple vegetable polyphenols and fibre, enhancing antioxidant intake and supporting gut microbiome diversity.
  5. Spinach & Ricotta Ravioli: Provides protein and calcium, supporting muscle repair and bone health.
  6. Olive Oil: Rich in oleocanthal and polyphenols that reduce inflammation and improve cardiovascular health.
  7. Garlic & Chilli Flakes: Contain allicin and capsaicin — compounds that support immunity, metabolism, and gut health.
Ingredients:
  • 1 cup broccoli florets
  • 1/2 cup zucchini (chopped)
  • 1/2 cup cherry tomatoes
  • 1 cup store-bought spinach & ricotta ravioli
  • 3/4 cup Dolmio 7 Vegetables Bolognese Pasta Sauce or Dolmio Extra Garden Vegetables Tomato Pasta Sauce
  • 1 tbsp olive oil
  • 1/4 tsp chilli flakes
  • 1/2 tsp mixed herbs
  • salt and pepper to taste
  • 2 tbsp shredded cheese
Method:
  1. Roast the Veggies:
    • Preheat oven to 180–200°C (fan bake)
    • In an oven tray, add broccoli, zucchini, and cherry tomatoes.
    • Drizzle with olive oil, season with salt, pepper, mixed herbs, garlic, and chilli flakes.
    • Roast for 15–20 minutes until tender and lightly caramelised.
      (Can also be prepared in an air fryer at 180°C for 10–12 mins.)
  2. Cook the Ravioli:
    • Prepare spinach & ricotta ravioli as per packet instructions. Drain and set aside.
  3. Prepare the Sauce:
    • In a pan, heat remaining olive oil.
    • Add garlic and chilli flakes; sauté until fragrant
    • Add pasta sauce and simmer for 2 minutes.
    • Add cooked ravioli and gently mix. Cover and cook for 2–3 minutes.
  4. Assemble:
    • Fold in roasted vegetables.
    • Garnish with shredded tasty cheese and allow it to melt before serving.
Nutrition Facts

Servings 1

Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 60g20%
Dietary Fiber 11g44%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Heart and diabetes friendly, High fibre, PCOS friendly
Read it online: https://dietyumm.com/recipe/roasted-veg-ravioli-bake/