Ravioli with tomato and mushroom sauce
2 cans (250 g) of fresh ravioli
Dressing
3 cloves of garlic
1 large red onion
100 g mushrooms
olive oil
1 can of pickled cherry tomatoes
1–2 tbsp sun-dried tomato paste
1 firm steak tomato
salt and freshly ground pepper
virgin olive oil
plenty of grated Parmesan cheese
a handful of basil leaves and Italian parsley leaves
Cook the ravioli according to the package instructions. Chop the onions and mushrooms. Cut the tomato into cubes. Brown the onions and mushrooms in olive oil. Add the canned tomatoes and tomato paste. Cook for 10 minutes. Season and add the fresh tomato. Drain the cooked ravioli and mix it in with the sauce and pour and mix in a generous squirt of good virgin olive oil. Add the grated Parmesan cheese, chopped basil leaves and chopped Italian parsley leaves.
Average energy content / 100 g: 47.9 kcal / 201.1 kJ