Summary

Ingredients

• 1 kg ravioli, with spinach, from the refrigerated counter
• 1 eggplant (s)
• 3 bell peppers, red, yellow and green
• 3 small zucchini
• 1 glass hot peppers, mild
• 1 jar tomato (s), pickled
• 1 glass pesto
• 1 packet parmesan cheese
• 1 bunch fresh basil
• 0.5 ½ cup crème fraîche
• 1 cup sweet cream
• some mustard
• 2 cloves garlic
• 1 chilli pepper (s)

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Instructions

1. Cut the aubergines into slices that are not too thin and salt on both sides so that the bitter liquid emerges. Wait 30 minutes and dab with kitchen paper. Then fry the slices. Then quarter. Season the fried slices with plenty of Italian herbs and let them steep.
2. Halve the zucchini and cut into slices or semicircles. These should be bite-sized. Then sauté. Prepare the peppers in the same way.
3. The next day, cook the ravioli and let them cool down. Chop the peppers and tomatoes. Put everything in a large bowl.
4. For the dressing, chop the basil, chilli and garlic. Mix together with the cream, creme fraiche, pesto and mustard. Finally season with thyme. Let it flow.
5. Use a large, flat trowel to mix and stir carefully so that nothing muddles.