Beef Ravioli Bake with Creamy Veggie Tomato Sauce and Cucumber Tomato Salsa

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 3 minutes, or until softened. Stir in carrots, passata, salt and sugar. Simmer for about 4 minutes until slightly thickened and carrots soften. Add cream cheese and stir to combine until smooth, 1–2 minutes. Add spinach and basil and cook a further 1 minute or until spinach wilts. Season to taste with salt and pepper.
3. Cook ravioli in pot of boiling water and cook for 2–3 minutes, until al dente (just tender). Ravioli will float to surface when cooked, take care not to boil rapidly as filling may burst. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
4. Add cooked ravioli to tomato sauce and stir to combine. Transfer to a large lasagne or baking dish, sprinkle with cheese and bake for 12–15 minutes, until cheese is melted and golden.
5. To make the salsa, dice cucumber and tomatoes 2cm. Place both in a medium bowl and toss with olive oil and a good pinch of salt just before serving. Leave some salsa plain for kids, if desired.
6. Divide beef ravioli bake between plates and garnish with basil (if using). Serve cucumber tomato salsa on the side.