Ravioli with Carrots, Walnuts and Beef

Tired of making the usual pasta sauces? Next time try your ravioli with rustic carrots, walnuts and beef. It's a nice change from marinara or alfredo.

Ingredients:

1 cup diced carrots

1 tbsp olive oil

2 tbsps butter

salt and pepper to taste

1 tbsp balsamic vinegar

1/4 tsp dry thyme

sprig of fresh rosemary

1 tbsp lemon juice

1/4 cup chopped walnuts

3/4 lb lean ground beef

1 tbsp dry onion soup mix

1/4 cup water

350 g your favourite fresh or frozen ravioli

Toss the carrots with olive oil, salt and pepper and roast in a 400°F oven for 20 minutes. Add the butter and walnuts in the last 4 or 5 minutes.

Brown the beef and onion soup mix in a skillet, breaking it up as it cooks. Add the water, rosemary, balsamic, lemon juice and thyme cooking until slightly caramelized.

Cook the ravioli as directed then drain and toss with the meat.

Serve topped with the carrot and walnut mixture and a drizzle of olive oil.

Serves 3-4

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