Summary

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

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Instructions

1. Clean the mushrooms and cut them into slices. Halve the peppers, remove the inside and cut the pulp into fine strips.
2. 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.
3. Incidentally, cook the ravioli in vegetable stock in a saucepan according to the instructions on the package.
4. Pour the paprika and mushroom vegetables into deep plates, place the ravioli on top and sprinkle with a little lemon pepper again.
5. Tip: Lemon pepper is a pepper mixture that you can get in well-stocked spice shops.
6. Otherwise the dish does not need any further spices.