200g medley cherry tomatoes
1 onion, cut into wedges
1 tablespoon olive oil
400g mushroom ravioli
(beef ravioli can be used as a substitute)
2 tablespoons balsamic vinegar
50g black pitted olives
handful fresh basil leaves, torn
On medium heat, add olive oil to a hot frying pan, then add onion and whole tomatoes. Stir constantly, but gently, to soften and char. Alternatively, onions and tomatoes can be roasted in an oven on 230˚C for 30 minutes.
Cook ravioli according to the packet directions. Once cooked, drain and add liberal amounts of olive oil and toss to coat ravioli.
Add cooked ravioli to onion and tomato mix, drizzle balsamic vinegar over pasta. Top with olives and handful of fresh basil leaves and toss gently.
Season with salt and pepper if desired.
Serve immediately alfresco (if possible) to immerse yourself in the tastes and senses of the Mediterranean.