Summary

Ingredients

• 750 g ravioli (mini ravioli) to taste
• 1 onion (s)
• 2 carrot (s)
• 1 zucchini
• 1 red pepper (s)
• 1 teaspoon oregano
• 200 g mozzarella, diced
• 1 tablespoon olive oil
• 1 teaspoon cornstarch
• 300 ml vegetable stock
• 300 ml tomato juice
• 1 pinch (s) sugar
• 1 handful basil for garnish
• 1 yellow pepper (s)
• salt and pepper
• some water

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Instructions

1. Spread the ravioli in a baking dish.
2. Peel and dice onions and carrots and sauté in hot olive oil until translucent. Wash and dice the zucchini. Halve the peppers, then core and also dice. Put the zucchini and paprika cubes together with the onions and carrots in the pan and sauté with them. Add the oregano. Pour the stock and tomato juice on the vegetables, add salt, pepper and sugar to taste. Let simmer for about 5 minutes.
3. Preheat the oven to 180 ° C fan oven.
4. Thicken the vegetable sauce with the cornstarch that has been stirred into a little water and then mix it with the ravioli.
5. Put the baking dish in the preheated oven for 30 minutes. 10 minutes before the end of the baking time, spread the diced mozzarella on the baking dish and continue baking.
6. Garnish with the basil when serving.
7. Tip: Can be served both as a main course and as a warm starter (in which case the quantity is of course not for 4, but for 8 to 10 people).