The price is hot and straight out of the oven! There, ravioli are easy to cook with crunchy vegetables. The best? The preparation time is 25 minutes!
For 4th people
2 red peppers
2 cloves of garlic
50 g dried soft tomatoes
3 packs (250 g each) ravioli (e.g. with tomato and mozzarella filling)
4 tbsp oil (e.g. “Basilico” from Mazola)
200 ml of tomato juice
1 teaspoon vegetable stock (instant)
2 tbsp balsamic vinegar
75 g rocket
4 spring onions
50 g parmesan (piece)
Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Peel, wash and thinly slice the carrots. Clean and wash the peppers and cut into large pieces. Peel the garlic and cut into thin slices. Roughly cut the soft tomatoes into pieces.
Mix the prepared vegetables, soft tomatoes, garlic, ravioli and oil on a baking sheet, distribute evenly. Bake in the hot oven for 18–20 minutes.
Bring 1⁄4 l of water and tomato juice to the boil, stir in the stock. Season with salt, pepper and vinegar. After about 5 minutes, spread the tomato stock over the pasta. Finish cooking the ravioli, stirring once or twice more in between.
Wash the rocket and shake dry. Wash and clean the spring onions and cut into rings. Roughly grate the parmesan and sprinkle everything over the finished ravioli.