Summary

Ingredients

• 600 g ravioli with basil fillin (coolin shelf)
• salt
• 2 tomato (s)
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 1 tablespoon, leveled flour
• 350 ml broth
• 50 ml cream
• 150 g spinach (frozen), chopped
• pepper
• 300 g minced meat, mixed
• 0.5 teaspoon ½ herbs Provence, dried
• 50 g cheese, rated

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Instructions

1. Cook the ravioli in boiling salted water for about 4 minutes. Drain and chill. Wash the tomatoes and chop them roughly. Peel the onion and garlic and chop finely with the lightning chopper.
2. Heat 1 tablespoon of olive oil in a saucepan. Sauté the onion and garlic cubes in it. Then add the flour and sweat for approx. 1 minute, stirring constantly. Then pour in the broth and cream. Add the spinach and bring everything to a boil. Now salt and pepper and then set aside.
3. Season the minced meat with the herbs, salt and pepper. Fry in the remaining olive oil until crumbly. Now add the tomato cubes. Briefly toss and place in an ovenproof dish with the ravioli. Pour the spinach sauce over them and sprinkle with the cheese.
4. Bake in a preheated oven (electric stove: 200 ° C, gas: level 3, convection: 170 ° C) for about 15 minutes. Serve immediately.