Creamed Lentils on Ravioli in Sage Butter
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g ravioli, fresh, from the coolin shelf
- 125 g mountain lentils or alb lentils
- 270 ml vegetable stock
- 1 bay leaf
- 1 tablespoon fruit vinegar
- 1 teaspoon honey
- 2 tablespoon tomato paste
- 0.5 ½ cup cream
- salt and pepper
- nutmeg
- 0.5 teaspoon ½ turmeric
- 20 g butter
- 3 sage leaves
Print Recipe
Pin Recipe Instructions
- Sort out the lentils and bring to the boil with the vegetable stock in a saucepan. Add the vinegar, honey, tomato paste, bay leaf, a little pepper and nutmeg and slowly cook for about 20-25 minutes until soft.
- In the meantime, cook the ravioli (I like to use the tomato and cheese filling for this dish) according to the instructions on the package and pour it over a sieve.
- When the lentils are soft enough, season them with salt and turmeric and finish with the cream.
- Melt the butter in a pan, add the sage leaves and fry briefly with the cooked ravioli.
- Place the cream lentils together with the ravioli (the sage leaves are easy to eat) in deep plates.
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