ROASTED RAVIOLI IN A CREAM VEGETABLE SAUCE

Ingredients......1 packet of premade ravioli from the refrigerated section of your supermaket, 1 cup of shredded carrot, 1 zucchini trimmed and sliced, 4 cherry tomatoes halved, handful of baby spinach leaves, 1 x 420gm can of chicken and corn condensed soup, 2 cups of Greek yoghurt, 2 tbs of minced garlic, 1 dsp of fennel seeds. Preheat your oven to 160 deg C. Line a baking tray with baking paper. Mix together the condesed soup and yoghurt, season with minced garlic and fennel seeds. Place the the vegetables in a large pan with the yoghurt mixture and place over a slow heat, stirring occasionally while gently simmering. Spray the ravioli with cooking oil and place on the lined baking tray and bake in the preheated oven until golden on top. When the sauce has simmered the vegetables tender and the ravioli is golden. Spoon a some of the sauce over the base of the serving dish and then spread over the baked ravioli, finishing with a topping of the remaining sauce. Enjoy!