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Meat Ravioli with cherry tomatoes and arugula

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5 - 10 Min
5 - 10 Min
2 - 3


  • OSM Meat and Fine Herbs Ravioli 350g
  • 2 cups tightly packed roquette cut into large pieces
  • 2 cups of cherry tomatoes halved
  • 1/2 cup of onions cut into thin strips and then in 1/2
  • 2 cloves garlic chopped fine
  • 4 TBS of olive oil
  • Salt and pepper to taste
  • Parmesan
  • Fresh Basil optional


  • Heat a 12″ pan on medium heat. Add 2 TBS of oil to the pan.
  • Add sliced onions and lightly fry for 2 minutes or until the colour fades slightly.
  • Add garlic and fry for 30 seconds.
  • Add Arugula to the pan.
  • In a pot of boiling water of boiling water, add the ravioli and cook for 5 minutes
  • The arugula will wilt after 2 – 3 minutes.
  • Add the cut tomatoes to the pan and gently move around.
  • Strain the ravioli carefully and add to the pan of arugula and tomatoes.
  • Drizzle on 2 TBS of olive oil. Gently stir until mixed.
  • Plate and garnish with parmesan, a few basil leaves, and some fresh black pepper
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