Summary

Ingredients

• 200 g spinach leaves, washed and trimmed
• 600 g dumplins
• 3 large onion (s)
• 3 cloves garlic
• 100 g bacon
• 250 ml vegetable stock
• 1 cup cream
• 1 scoop / n mozzarella, finely sliced
• salt and pepper
• nutmeg

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Instructions

1. Wash and clean the spinach and sauté briefly in a large saucepan with a little liquid so that it collapses but is not done yet. Season with salt, pepper and nutmeg, squeeze the garlic and stir in. Put aside.
2. In the meantime, fry the onions, cut into rings, in a little oil in a large pan and brown over medium heat. Then remove the onions from the pan and set aside. In the same pan, leave out the bacon and then briefly fry the pasta pockets cut into strips.
3. In a greased casserole dish, alternate layers of spinach, ravioli, bacon and onions - the last layer should be made of spinach. Now pour the cream that has been stirred into the vegetable broth over it.
4. Finally, cover the surface with the thinly sliced mozzarella (works best with an egg cutter) and slide the casserole into the oven preheated to 180 degrees for about 40 minutes.
5. To prevent the cheese from getting too dark, you should put some aluminum foil over the mold before the end of the cooking time.
6. If you replace a third of the vegetable broth with white wine, this casserole gets a special aroma.