Ratatouille Manicotti


Cooking Instructions

Manicotti - 25m (The left over in the bag, is the sauce for the dish)

Garlic Toast - 9m in 400 degree oven

Ratatouille and ricotta stuffed manicotti with San Marzano tomato sauce

Plating

  1. Cut open the bag to the manicotti, and using a spatula to get under both of the pieces, slowly pull them from the bag, and place in the centre of the plate.
  2. Spoon any of the residual sauce left in the bag overtop.
  3. Place the garlic toast off to the side of the manicotti.
  4. You can add a little bit of arugula, basil, parsley, micro greens, any one of these, or a combination of these lightly dressed with a little olive oil, brings in a nice touch of colour and freshness.