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Gluten-free ravioli in roasted tomato sauce

Most supermarkets sell gluten-free and vegan ravioli these days,  which is perfect for a quick and easy supper during the week. I like to serve it in a rich, home-made tomato sauce, which I always have in the fridge or freezer for “emergency” meals (i.e. when I don’t have time or inclination to cook). This gluten-free ravioli in roasted tomato and sweet potato sauce was made with such pre-cooked sauce. I used pumpkin & sage ravioli, but there are many different types you could try (or make your own)!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large ripe tomatoes
  • 1 red onion
  • 4 cloves of garlic
  • 2 celery stalks
  • 1 large carrot
  • 1 large sweet potato
  • 2 Tbsp olive oil
  • 1 tsp dried oregano
  • 2 pinches of chilli flakes optional
  • 350 ml vegetable stock approx.
  • 1 Tbsp cider vinegar
  • 1 handful coriander or basil leaves
  • 1 pack 250g gluten-free ravioli (vegan)
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes in half and arrange them in a large baking tray.
  3. Roughly chop the celery and carrot. Peel and cut the onion into thin wedges. Peel the sweet potato then dice into 3 cm chunks. Tuck the chopped veggies and the peeled garlic cloves between the tomatoes. Drizzle the oil and scatter the oregano and chilli all over them. Season with salt and pepper, then combine well.
  4. Bake for 25-30 minutes, or until the vegetables have softened.
  5. Transfer the roasted vegetables to a saucepan, including the cooking jus. Add the stock and bring to the boil. Turn off the heat, add the fresh herbs and the vinegar.
  6. Using a hand-held blender, whiz the soup until you get a smooth, creamy texture. Add more stock if it’s too thick. Keep it warm under a lid.
  7. Boil some water in another saucepan and cook the ravioli according to the packet’s instructions. This should take a couple of minutes. Drain, then transfer them straight to serving bowls. Ladle some tomato sauce over them and serve with plenty of ground pepper and some basil leaves or wild rocket leaves.