Summary

Ingredients

• 250 g ravioli, fresh, veetarian
• 1 handful pine nuts
• 1 onion (s)
• 2 cloves garlic)
• 150 g kin oyster mushrooms
• 1 handful sage
• 3 tablespoon butter, possibly salted
• some olive oil for frying
• salt and pepper

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Instructions

1. Roast the pine nuts without oil and set aside.
2. Fry the diced onions together with the chopped garlic in a little olive oil until translucent. Add the sliced king oyster mushrooms and fry with them.
3. In the meantime, cook the ravioli according to the instructions on the packet, usually let it steep for about 3 - 4 minutes in boiling salted water and drain.
4. Melt the butter in the pan with onions, garlic and mushrooms. Now add the pine nuts and sage and let it steep a little on the lowest setting. Then toss the ravioli in the butter and season with salt and pepper.
5. Good Appetite!
6. Note: This is one of my absolute veggie favorites! If you replace the butter with vegetable margarine and make the ravioli yourself without an egg, it’s even vegan!