Summary

Ingredients

• 1 medium onion (s)
• oil
• 1 teaspoon, leveled herbs, Italian
• 1 can tomato (s), (850 ml)
• 2 teaspoons vegetable stock, grained
• 2 bell pepper (s)
• 1 bunch spring onion (s)
• salt and pepper
• 125 g mozzarella
• 75 g mountain cheese, in one piece
• 500 g ravioli, fresh (e.. with mushroom fillin)

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Instructions

1. Peel the onion and chop finely. Fry in 2 tablespoons of hot oil until translucent. Add the herbs and sweat briefly. Chop the tomatoes a little and add them along with the juice and stock. Bring everything to the boil and simmer uncovered for about 15 minutes.
2. Clean and wash the peppers and spring onions. Cut the bell pepper into strips and the spring onions into rings. After about 10 minutes, add everything to the sauce and simmer in it until the vegetables are cooked but still firm to the bite. Season to taste with salt and pepper.
3. Dice the mozzarella and grate the mountain cheese. Layer the sauce, ravioli and all of the cheese alternately in a large, oiled baking dish. Finish with cheese. Bake in a preheated oven (200 ° C, convection 175 ° C, gas mark 3) for 20-25 minutes until golden yellow.
4. A cool white wine goes well with it.