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Рецепт Open Ravioli With Tomato Compote And Anchovies
by Global Cookbook

Open Ravioli With Tomato Compote And Anchovies
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  Порций: 4

Ингредиенты

  • 1 tsp Extra virgin olive oil
  • 2 x Shallots, finely minced
  • 1 x Clove garlic, finely minced
  • 8 x Plum tomatoes, peeled, cored and minced (or possibly 400 g tin tomatoes, liquid removed and minced)
  • 125 gm Chestnut mushrooms, sliced (4oz)
  • 1 x 75 grams bag rocket
  • 1 Tbsp. Freshly minced basil
  •     Salt and freshly grnd black pepper
  • 6 sht lasagne, (either fresh or possibly dry, but not 'no pre cooking required')
  • 1 x 50 grams tin anchovy fillets, snipped roughly
  • 25 gm Parmesan, grated (1oz)

Инструкции

  1. Heat the oil in a heavy based pan and sweat the shallots and garlic till the shallots are translusent.
  2. Add in the minced tomatoes and mushrooms and cook for 4 min, stiring occasionally and seasoning to taste. Stir in the rocket gently and cook it till just wilted.
  3. Meanwhile cook the pasta according to the pack instructions.
  4. Cut each sheet into 2 (roughly square), you should have 3 squares per portion.
  5. Layer the ravioli on a baking tray, starting with 4 lasagne squares, followed by a Tbsp. 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.
  6. Sprinkle over the parmesan on each ravioli and place under a warm grill till the top is slightly crusty and golden brown.
  7. Notes Serve with hot ciabatta and a green salad.For a vegetarian version, try replacing the anchovies with minced olives.
  8. NOTES : A quick and easy supper, ideal for a diabetic diet.