Ravioli and Vegetable Salad from Tray
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small carrot (s)
- 2 red pepper (s)
- 4 cloves garlic
- 120 g tomato (s), dried
- 3 packs ravioli or mezzelune (250 g each) with a spinach and mascarpone filling Pesto Basilico or Ricotta e Pomodori Sec
- 50 ml olive oil
- 300 ml vegetable stock
- 200 ml tomato juice
- Salt and pepper, colored or black, from the mill
- 4 tablespoon balsamic vinegar
- 1 bunch rocket
- 70 g parmesan cheese
- 4 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Clean, peel, rinse and cut the carrots into thin slices. Halve the peppers, clean, rinse and roughly dice. Peel off the garlic cloves and halve the sun-dried tomatoes as well. Mix all prepared ingredients together with the ravioli or mezzelune and the olive oil on a deep baking sheet.
- Bake in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C) for about 20 minutes. After about 10 minutes pour in the vegetable stock and tomato juice, stir well and finish cooking. Season with a little salt, a few turns of colored or black pepper from the mill and the balsamic vinegar.
- Wash, clean and spin dry the rocket. Coarsely grate the parmesan. Clean the spring onions, rinse and cut into fine rings. Then distribute everything on the ravioli or mezzelune and serve.
- Fresh ciabatta goes well with it. Also tastes very good cold.
- Tip: Instead of peppers you can also use fresh vine tomatoes and zucchini and instead of parmesan you can use either mozzarella or feta.
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