Ultimate Cheesy Tomato and Pesto Ravioli

While the sauce simmers, place the garlic baguettes on a medium baking tray.

When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Meanwhile, boil a full kettle.

Halve the baby plum tomatoes.

In a large bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Add the tomatoes to the balsamic dressing and toss to coat. Set aside.

Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

Add the ravioli to the water and cook until tender, 3 mins.

Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

While the ravioli cooks, drain and chop the mozzarella into 2cm chunks. Finely chop the chives (use scissors if easier).

When everything's ready, add the butter (see pantry for amount) and hard Italian cheese to the pasta sauce and stir until melted.

Stir through the cooked ravioli and half the chives.

Add the rocket and chopped mozzarella to the tomato salad and toss through the dressing.