Summary

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

1. 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.
2. 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.
3. When the lentils are soft enough, season them with salt and turmeric and finish with the cream.
4. Melt the butter in a pan, add the sage leaves and fry briefly with the cooked ravioli.
5. Place the cream lentils together with the ravioli (the sage leaves are easy to eat) in deep plates.