Ravioli with Cabbage Florets
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g ravioli, with a spinach and ricotta fillin
- 200 g flower sprouts
- 100 g bacon cubes
- 1 clove garlic
- 1 shallot (s)
- 1 tablespoon olive oil
- 25 g butter
- 1 half a lemon, add the juice
- Parmesan
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the cabbage florets and remove any unsightly spots from the stem or leaves. Then blanch in lightly salted water for 4 - 5 minutes. Take the cabbage florets out of the water and keep warm.
- Prepare the ravioli according to the instructions on the packet.
- Let the oil get hot in a pan and slowly fry the bacon cubes until crispy. In the meantime, finely dice the shallot and garlic. Add the butter, garlic and the shallot to the pan and let the butter brown. Drizzle with lemon juice and season with salt and pepper.
- Finally, add the cabbage florets and ravioli to the pan, mix everything in well and season again if necessary.
- Pour into deep plates and sprinkle with parmesan if you like.
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