Rocket Ravioli Vapiano Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g ravioli, (rocket and ricotta ravioli)
- 6 cherry tomato (s)
- 4 teaspoons, heaped butter
- 1 teaspoon, leveled salt
- pepper
- clove Garlic (s), pressed through
- 4 tablespoon pine nuts
- some sugar
- 1 chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- Cook the rocket and ricotta ravioli (bought ready) until al dente. Cut the cherry tomatoes into small pieces.
- Heat the butter in a pan and stir the cherry tomatoes in it with salt, garlic, pepper, chopped chilli (if necessary) and sugar and bring to the boil briefly.
- In addition, roast the pine nuts in a dry pan until they are golden yellow.
- Add the ravioli to the tomatoes and toss everything well, then distribute on the plates. Serve sprinkled with the pine nuts.
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