Adaptations:

The beauty of this recipe is how freely you can play with the filling ;)!

• A cube of halloumi gives you those gorgeous chewy, savoury bites.

• Cream cheese or ricotta makes things wonderfully creamy and mild.

• Feta adds a salty, crumbly contrast to the sweet tomato sauce.

• You can also mix in a little spinach or fresh basil into a cream cheese filling for extra depth.

If you want to add more protein:

• Tuck a small strip of cooked chicken, beef or a few cooked prawns into the center of each ravioli alongside the cheese.

• You can also add a few chickpeas, white butter beans or lentils to the tomato sauce.

Storage:

• The ravioli can be assembled up to a few hours ahead of time and kept covered in the fridge — just pour over the sauce and bake when ready.

• Leftovers reheat well in the oven at 160°C (320°F) for 10 minutes.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕! Count the colors on your plate not the calories ;).