Recipe for Open Ravioli with Tomato Compote and Anchovies 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tsp Olive oil
2 x Shallots, finely chopped
1 x Clove garlic, finely chopped
8 x Plum tomatoes, peeled, cored and chopped (or 400 g tin tomatoes, drained and chopped)
125 gm Chestnut mushrooms, sliced (4oz)
1 x 75 grams bag rocket
1 tbl Freshly chopped basil
Salt and freshly ground black pepper
6 sht lasagne, (either fresh or dried, but not no pre cooking required)
1 x 50 grams tin anchovy fillets, snipped roughly
Instructions:
Instructions: Heat the oil in a heavy based pan and sweat the shallots and garlic until the shallots are translusent.

Add the chopped tomatoes and mushrooms and cook for 4 minutes, stiring occasionally and seasoning to taste. Stir in the rocket gently and cook it until just wilted.

Meanwhile cook the pasta according to the pack instructions.

Cut each sheet into 2 (roughly square), you should have 3 squares per portion.

Layer the ravioli on a baking tray, starting with 4 lasagne squares, followed by a tablespoon of the tomato compote and a sprinkle of the snipped anchovy fillets. Follow again by a lasagne square on the diagonal, then the tomato compote and top with the remaining lasagne sheet.

Sprinkle over the parmesan on each ravioli and place under a hot grill until the top is slightly crusty and golden.

Notes Serve with warm ciabatta and a green salad.For a vegetarian version, try replacing the anchovies with chopped olives.

NOTES : A quick and easy supper, ideal for a diabetic diet.

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