Summary

Ingredients

• 500 g ravioli (preferably with wild arlic pesto)
• Salt water
• 1 onion (s)
• 30 g pine nuts
• 1 shot white wine, lovely
• 250 g ricotta
• vegetable broth
• 3 tomato (s), finely chopped
• 100 g rocket
• possibly parmesan, freshly grated
• salt and pepper
• chili
• marjoram

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Instructions

1. Sweat the onion with the pine nuts until the onions are translucent and the pine nuts are light brown. Then deglaze with a dash of white wine and then add the ricotta. Gradually add the stock until the sauce has the desired consistency. Season to taste with salt, pepper, chilli and marjoram.
2. In the meantime, cook the ravioli in salted water. Then add the ravioli with the chopped tomatoes to the sauce and toss in them. Finally fold the rocket into the ravioli and serve with the parmesan.