Baked Spring Vegetables with Ravioli

Ingredients

• 1 red onion, cut into wedges
• 2 garlic cloves, (do not peel)
• 1 leek, washed and sliced
• 1 zucchini, roughly chopped
• 1 baby fennel bulb, cut into wedges
• 250g sweet potato, peeled and roughly chopped
• 1 punnet (200g) cherry tomatoes
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• ¹⁄3 cup (80ml) thickened cream
• 220g bocconcini, cut in half
• ¹⁄₂ bunch basil leaves, torn
• 625g pack Latina™ Fresh Beef Ravioli
• ¹⁄3 cup (30g) finely grated parmesan cheese
• 200g watercress, sprigs picked and washed
• Finely shredded zest of a lemon
• Juice of a lemon