Spinach ravioli on julienne vegetables

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 2
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. 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. 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. 3

    Add the ravioli to the vegetables and season with salt and pepper. Arrange on plates. Serve garnished with parmesan and basil.

Nutrition Facts

KCAL
400 kcal
CARBS
50 g
FATS
16 g
PROTEINS
14 g

Categories & Tags

Main DishesvegetarianPasta