Prep: 20 mins | Cook: 45 mins
All Year, Summer

Made to quell those mid-week hunger pangs that only moreish food will satisfy, you’re going to reach for seconds after trying our Loaded Veggie Ravioli. 🍝

Packed with colour, crunch and bursts of flavour, this deceptively healthy dish is sure to be a hit with the entire family.


  1. Pre-heat your oven to 180°C. Wash and chop the sweet potato into dice size pieces and remove the outer layer from the corn cob. Place the sweet potato and corn on a lined baking tray. Roast in the oven for 45 minutes or until fork tender.
  2. Set a pot of salted water to boil. Once boiling add the ravioli- (we used mushroom and feta) and reduce the heat. Let cook for 5 minutes uncovered.
  3. In the meantime, roughly chop the capsicum and red onion and add to a fry pan on low heat. Add the pesto and let simmer. Once the sweet potato and corn is ready remove from the oven. Cut the corn off the cob and add into the sauce along with the sweet potato and rocket.
  4. Drain the ravioli and add to the sauce. Top with feta, serve hot or cold!

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