Open Ravioli with Tomato Compote And Anchovies

Categories: Sainsbury's | Sainsbury14

Serves: 4 servings

Ingredients:

1 ts Olive oil
2 Shallots; finely chopped
1 Clove garlic; finely chopped
8 Plum tomatoes; peeled; cored
-and chopped
; (or 400 g tin
; tomatoes, drained
; and chopped)
125 g Chestnut mushrooms; sliced
-(4oz)
1 75 grams bag rocket
1 tb Freshly chopped basil
Salt and freshly ground
-black pepper
6 Sheets lasagne; (either
-fresh or
; dried, but not 'no
; pre cooking
; required')
1 50 grams tin anchovy
-fillets; snipped roughly
25 g Parmesan; grated (1oz)

Instructions:
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.

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