Ingredients
Method
1.Preheat oven to moderate, 180°C.
2.Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until onion is tender. Stir in paste.
3.Add tomatoes, stock and oregano. Bring to boil. Reduce heat to low and simmer 6-8 minutes, until thickened.
4.Meanwhile, cook ravioli in a large saucepan of boiling salted water, following packet instructions. Drain well. Return ravioli to pot with sauce and vegetables. Toss well.
5.Spoon mixture into a 20 x 30cm baking dish. Sprinkle with cheese. Bake 20-25 minutes, until bubbling and golden. Serve hot.
We used a $2.50 eggplant in this dish, but you could add any leftover cooked vegetables including mushrooms, zucchini, capsicums, broccoli, cauliflower, carrot, sweet potato, beans, spinach or corn.
Note