Spinach ravioli on julienne vegetables

Name: Spinach ravioli on julienne vegetables
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 g Carrots; 1 (175 g) Stalk leek (leek); 1/4 (approx. 275 g) Celery Tuber; 1 Onion; 1 Tomato; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 1 package (250 g) Spinach Ravioli; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Parmesan cheese and basil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

250 g Carrots
1 (175 g) Stalk leek (leek)
1/4 (approx. 275 g) Celery Tuber
1 Onion
1 Tomato
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
1 package (250 g) Spinach Ravioli
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Parmesan cheese and basil

Directions

1
Clean and wash the carrots, leek and celery and cut into fine strips. Peel and finely chop the onion. Clean, wash and cut the tomato into narrow slices. Heat the oil in a pot and fry the onion until transparent.
2
Add the tomato, steam briefly. Add vegetables and deglaze with broth. Bring to the boil, cover and cook for 4-5 minutes. In the meantime, put ravioli in boiling salted water and cook for 1 minute. Drain, quench and drain.
3
Add the ravioli to the vegetables and season with salt and pepper. Arrange on plates. Serve garnished with parmesan and basil.