After a workout at the gym my housemate, Simone, likes to tuck into a big carb loaded meal. Last weekend that was spinach and cheese ravioli served with a tomato and veggie sauce.
Simone used store bought spinach and cheese ravioli, crushed tomatoes, tempeh, home grown basil and lots of random veggies from the fridge, including grilled eggplant, English spinach, cherry tomatoes and mushroom.
Store bought ravioli is easy and for that reason I understand its appeal. But homemade ravioli is incredibly delicious and would’ve lifted this dish.
She started by slicing, dicing and frying the tempeh. Tempeh is fermented soybeans, is a rich source of protein and supposedly tastes nutty. In my opinion, the texture, smell and flavour combo isn’t great, but Simone loves the stuff.
Verdict: Tasty and I didn’t have to cook it! Simone’s homemade ravioli is a gazillion times better than the store bought stuff. Personally, I would leave out the tempeh.
Ingredients: ravioli, crushed tomatoes, tempeh, mushroom, grilled eggplant, English spinach, basil, chilli powder, salt, olive oil, garlic and cherry tomatoes.
Equipment: two fry pans, pot, chopping board, knife
- Tempeh – Slice, dice and fry
- Veggies – Chop all the veggies and cook in the frypan with crushed tomatoes, chilli and garlic
- Pasta – bring a pot of water to the boil, add salt, olive oil and pasta. Cook until tender.
- Drain the pasta and combine all ingredients in the frypan. Add a final drizzle of olive oil and serve.