Ravioli gratin

Name: Ravioli gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 packs (à 250 g) Tortelloni with spinach-ricotta filling; 7-10 Tbsp Salt; 400 g Egg Tomatoes; 400 g Whipped cream; 100 g Parmesan cheese; 150 g Appenzeller cheese; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 packs (à 250 g) Tortelloni with spinach-ricotta filling
7-10 Tbsp Salt
400 g Egg Tomatoes
400 g Whipped cream
100 g Parmesan cheese
150 g Appenzeller cheese
7-10 Tbsp Grease

Directions

1
Prepare tortelloni in boiling salted water according to the instructions on the packet. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Drain the tortelloni, drain and rinse in cold water.
2
Bring the cream to the boil in a pot, remove from the heat and melt the Parmesan cheese in it. Grease 4 casseroles (each with a capacity of approx. 250 ml). Add tomato cubes to the sauce. Place tortelloni in the moulds, pour over the cheese-cream mixture and sprinkle with Appenzeller cheese.
3
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown.