Summary

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)

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Instructions

1. Cook the rocket and ricotta ravioli (bought ready) until al dente. Cut the cherry tomatoes into small pieces.
2. 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.
3. In addition, roast the pine nuts in a dry pan until they are golden yellow.
4. Add the ravioli to the tomatoes and toss everything well, then distribute on the plates. Serve sprinkled with the pine nuts.