Not only is bone broth a healthy source of nutrients, but it adds delicious flavour to winter dishes like this ravioli in bone-broth sauce with bacon.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
3 cups bone broth
1 tbsp soy sauce
500 g spinach and ricotta ravioli
2 tbsp olive oil
4 garlic cloves, sliced
½ red chilli, sliced
200 g packet bacon, chopped
½ cup rocket

METHOD
1. Place the bone broth and soy sauce in a large pot and bring to the boil over medium heat.
2. Add the ravioli to the broth mixture and cook according to the package time. Drain, reserving the broth for later.
3. Heat the oil in a pan over medium. Once hot, add the ravioli and pan fry for 2 minutes a side. Remove and set aside.
4. Add the garlic and chilli to the pan. Fry for 1–2 minutes until the garlic is golden brown. Remove from pan and set aside.
5. Finally, add the bacon and fry until crisp, about 8–10minutes. Return the garlic, chilli and ravioli to the pan and allow to heat through.
6. Divide the ravioli, garlic and bacon between bowls, reserving some bacon for the top.
7. Pour over the remaining bone broth, top with the extra bacon and garnish with rocket.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

If you’re really keen to see what a great impact bone broth can have on your digestive system, give our gut-healing bone broth a try.

The post Ravioli in bone-broth sauce with bacon appeared first on MyKitchen.

Who doesn’t love a steaming pasta dish? Get your daily dose of essential omegas for optimal health with this yummy roasted tomato and sardine pasta!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the roasted tomatoes
2 cups Rosa tomatoes
3 tbsp olive oil
2 tbsp balsamic vinegar
For the pasta
2 garlic cloves, thinly sliced
¼ cup olive oil
2 tins pilchards in tomato sauce
¾ cup grated hard cheese, plus extra to serve
2 tbsp chopped dill, plus extra to serve
500 g spaghetti

METHOD
For the roasted tomatoes
1. Preheat oven to 200°C.
2. Combine all the ingredients in a roasting tray and season well.
3. Roast for 30 minutes, until the tomatoes are bursting.
For the pasta
1. Fry the garlic in the olive oil over a low heat.
2. Turn the heat up to medium and add the sardines and tomato sauce, followed by the roasted tomatoes, hard cheese and dill.
3. Allow to simmer for 5 minutes.
4. Cook the spaghetti according to packet instructions. Drain, reserving 1 cup cooking water.
5. Toss the pasta into the sauce and slowly drizzle in the reserved cooking water until the sauce has reached your desired consistency.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder

The post Roasted tomato and sardine pasta appeared first on MyKitchen.