Spinach ravioli in ricotta-nut sauce

Name: Spinach ravioli in ricotta-nut sauce
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 small onion; 2 Slices (approx. 50 g each); 7-10 Tbsp cooked ham; 1 tablespoon (20 g) Butter; 1 tablespoon (15 g) flour, 1/8 l milk; 1 TEASPOON vegetable broth, salt; 1-2 TABLESPOONS Walnut kernels; 1-2 TABLESPOONS ger. Parmesan-Käse; 50 g Ricotta cheese, pepper; 1 package (250 g) Spinach ravioli (from the refrigerator;; 7-10 Tbsp to the B. of Hilcona); 1-2 stem(s) Basil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 small onion
2 Slices (approx. 50 g each)
7-10 Tbsp cooked ham
1 tablespoon (20 g) Butter
1 tablespoon (15 g) flour, 1/8 l milk
1 TEASPOON vegetable broth, salt
1-2 TABLESPOONS Walnut kernels
1-2 TABLESPOONS ger. Parmesan-Käse
50 g Ricotta cheese, pepper
1 package (250 g) Spinach ravioli (from the refrigerator;
7-10 Tbsp to the B. of Hilcona)
1-2 stem(s) Basil

Directions

1
Peel and finely chop the onion. Place the ham slices on top of each other, first cut into strips, then into fine cubes. Heat butter in a pot. Sauté onion in it
2
Add the diced ham, fry briefly. Sprinkle with flour and sauté. Deglaze with 1/8 l water and milk. Stir in stock. Bring the sauce to the boil, simmer for about 5 minutes while stirring
3
Boil up about 1 l salted water. Coarsely chop the walnuts. Melt parmesan and ricotta in the sauce while stirring. Stir in the nuts and season to taste with salt and pepper
4
Add the ravioli to the boiling water and let it stand for 2 minutes. Wash and finely chop the basil. Noodles
5
lift out, arrange with sauce and basil