Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel carrots and cut into thin slices. Clean, wash and cut the peppers into pieces. Peel garlic and cut into slices. Cut dried tomatoes in half. 2. mix carrots, peppers, tomatoes, garlic, ravioli and oil on a baking tray, distribute evenly and bake in a hot oven for 18-20 minutes.
Bring stock and tomato juice to the boil. Season with salt, pepper and vinegar. After about 5 minutes of baking time, pour the tomato stock over the ravioli. Finish cooking the ravioli, stirring 1-2 times in between.
Wash the rocket and shake dry. Clean and wash spring onions and cut into rings. Coarsely grate parmesan. Remove ravioli from the oven. Sprinkle with rocket, spring onions and cheese.