Step 1

Preheat oven to 220C (200C fan forced). Place all vegetables, tomatoes and thyme in a large deep sided ovenproof dish. Drizzle over oil and toss well to combine. Bake for 20 -30 minutes stirring occasionally or until vegetables are cooked and begin to brown.

Step 2

Add fresh ravioli to a large pot of boiling water. Cook ravioli, stirring occasionally, for 5 minutes or until al dente. Drain and set aside.

Step 3

Remove garlic cloves from baked vegetables, stir through cream, bocconcini and basil. Toss ravioli through the vegetables, sprinkle over parmesan and return to oven for 10 minutes or until parmesan is golden.

Step 4

Toss watercress salad ingredients together and serve with baked ravioli.