Tortellini with vegetables and ham chips

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 250 g Courgette
  • 5-6 Tbsp Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 packages (400 g each) Ravioli with meat filling from the refrigerated counter
  • 250 g yellow and red cherry tomatoes
  • 5 (approx. 600 g) Vine tomatoes
  • 1 Onion
  • 1 Garlic clove
  • 1-2 TABLESPOONS light balsamic vinegar
  • 7-10 Tbsp Sugar
  • 3 thin slices of raw ham, e.g. country ham (approx. 10 g each)
  • 50 g Rocket

Directions

  1. 1

    Wash and clean the zucchini and cut into thin slices. Heat 2-3 tablespoons of oil in a frying pan in portions. Fry the zucchini slices for 3-5 minutes while turning them over. Season with salt and pepper and remove.

  2. 2

    Cook the ravioli in salted water according to the package instructions, then drain and allow to drain. Wash and halve the cherry tomatoes. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes.

  3. 3

    Peel and finely chop the onion. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic for 2-3 minutes, then add tomatoes. Add vinegar, season with salt, pepper and some sugar and let simmer for about 5 minutes.

  4. 4

    Heat 1 tablespoon of oil in a large frying pan. Fry the ham in it for about 3 minutes while turning it until crisp. Take out and drain on kitchen paper. Put the cherry tomatoes into the hot pan and fry them for about 2 minutes.

  5. 5

    Add the ravioli and zucchini and heat for another 3-5 minutes. Sort the rocket, wash and drain.

  6. 6

    Arrange the tortellini mixture on a deep plate. Add the rocket and drizzle with tomato sauce. Break the ham chips and sprinkle on top. Serve immediately.

Nutrition Facts

KCAL
430 kcal
CARBS
50 g
FATS
18 g
PROTEINS
16 g