Recipe: Crispy baked ravioli with dip
What could be better than ready-made ravioli from the store? Crispy ready-made ravioli from the store! A new dish that’s great served piping hot, preferably with something cold (and fizzy) alongside. The purists among you will have to look away for a moment, because the dip of sour cream and chives really completes this dish.
Rukmini, the creator of this quick and delicious dish, forgot to sprinkle some Parmesan over the ravioli before baking. She did include it in the description, so you won’t forget it later.
How to make crispy baked ravioli
- Preheat the oven to 180 °C fan-assisted or 200 °C conventional. Place the ravioli in a roasting tin lined with baking paper or on a baking sheet large enough to fit everything in a single layer; gently separate any pasta pillows that are stuck together. Then drizzle the olive oil over them, sprinkle with sea salt and gently mix with your hands so everything is coated with a thin layer of oil.
- Sprinkle with the Parmesan and bake for 15 minutes, until the ravioli look like crispy, golden-brown ‘little planes’ (check after 12 minutes and, if necessary, return to the oven for another 3–4 minutes).
- Meanwhile, mix the sour cream and chives in a bowl and season with sea salt.
- Serve the pasta pillows within 5 minutes – they are best when warm. You can also make them in advance and warm them briefly in a hot oven just before serving.
Title: The Green Cookbook
Author: Rukmini Iyer
Price: €20
Publisher: Becht
In The Green Cookbook, you’ll find delicious vegetarian and vegan dishes for every day of the week. From recipes with a preparation time of 15 to 30 minutes to dishes to share and meals for the whole family. Think miso butter noodles with tomato and spring onion, spicy mapo tofu with mushrooms or savoury tarts with leek, balsamic and herb cream cheese.
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