Ravioli with Peppers and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g ravioli, fresh from the coolin shelf
- 200 g mushrooms
- 1 red pepper (s)
- 750 ml vegetable stock
- 1 teaspoon, heaped tomato paste
- 0.5 ½ cup cream
- salt
- Lemon pepper
- some butter
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into slices. Halve the peppers, remove the inside and cut the pulp into fine strips.
- Heat some butter in a non-stick pan and first fry the mushrooms well and season with lemon pepper. When you have drawn some liquid, add the pepper strips, tomato paste and salt, stir and sauté a little. Then refine with cream, season to taste again and let simmer briefly.
- Incidentally, cook the ravioli in vegetable stock in a saucepan according to the instructions on the package.
- Pour the paprika and mushroom vegetables into deep plates, place the ravioli on top and sprinkle with a little lemon pepper again.
- Tip: Lemon pepper is a pepper mixture that you can get in well-stocked spice shops.
- Otherwise the dish does not need any further spices.
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