Ravioli from tin

Name: Ravioli from tin
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Carrots; 2 red peppers; 2 Garlic cloves; 50 g dried soft tomatoes; 3 pck. (250 g each) Ravioli (e.g. with tomato and mozzarella filling); 4 TABLESPOONS Ö; 200 ml Tomato juice; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper; 2 TABLESPOONS Balsamic vinegar; 75 g Arugula; 4 Spring onions; 50 g Parmesan (piece)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The price is hot and comes straight from the oven! There, ravioli are cooked very easily in the company of crisp vegetables. The best? The preparation time is 25 minutes!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Carrots
2 red peppers
2 Garlic cloves
50 g dried soft tomatoes
3 pck. (250 g each) Ravioli (e.g. with tomato and mozzarella filling)
4 TABLESPOONS Ö
200 ml Tomato juice
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper
2 TABLESPOONS Balsamic vinegar
75 g Arugula
4 Spring onions
50 g Parmesan (piece)

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel, wash and thinly slice the carrots. Clean, wash and cut the peppers into large pieces. Peel garlic and cut into thin slices. Cut soft tomatoes roughly into pieces.
2
Mix prepared vegetables, soft tomatoes, garlic, ravioli and oil on a baking tray, distribute evenly. Bake in a hot oven for 18-20 minutes.
3
1⁄4 l Bring water and tomato juice to the boil, stir in the stock. Season with salt, pepper and vinegar. After about 5 minutes, pour tomato stock over the pasta. Finish cooking the ravioli, stirring once or twice in between.
4
Wash the arugula and shake dry. Wash and clean spring onions and cut into rings. Coarsely grate parmesan and sprinkle everything together over the finished ravioli.