Ravioli from tin

Name: Ravioli from tin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Carrots; 2 red peppers; 2 Garlic cloves; 50 g dried tomatoes; 3 packs (250 g each) Fresh Ravioli Tomato Mozzarella (refrigerator); 4 TABLESPOONS Olive oil; 250 ml Vegetable broth; 200 ml Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS light balsamic vinegar; 75 g Rocket; 4 Spring onions; 50 g Parmesan cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Carrots
2 red peppers
2 Garlic cloves
50 g dried tomatoes
3 packs (250 g each) Fresh Ravioli Tomato Mozzarella (refrigerator)
4 TABLESPOONS Olive oil
250 ml Vegetable broth
200 ml Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS light balsamic vinegar
75 g Rocket
4 Spring onions
50 g Parmesan cheese

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel carrots and cut into thin slices. Clean, wash and cut the peppers into pieces. Peel garlic and cut into slices. Cut dried tomatoes in half. 2. mix carrots, peppers, tomatoes, garlic, ravioli and oil on a baking tray, distribute evenly and bake in a hot oven for 18-20 minutes.
2
Bring stock and tomato juice to the boil. Season with salt, pepper and vinegar. After about 5 minutes of baking time, pour the tomato stock over the ravioli. Finish cooking the ravioli, stirring 1-2 times in between.
3
Wash the rocket and shake dry. Clean and wash spring onions and cut into rings. Coarsely grate parmesan. Remove ravioli from the oven. Sprinkle with rocket, spring onions and cheese.