Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Fresh ciabatta goes well with it. Also tastes very good cold.
5. Tip: Instead of peppers you can also use fresh vine tomatoes and zucchini and instead of parmesan you can use either mozzarella or feta.