| Type | Per person |
|---|---|
| Energy | 490 kcal |
| Fat | 35 gr |
| of which saturated | 5 gr |
| Carbohydrates | 25 gr |
| of which sugars | 9 gr |
| Fibres | 6 gr |
| Protein | 20 gr |
| Salt | 0 gr |
Ravioli with mushrooms and nuts
Main course
2 persons
20 - 30 min
With seasonal products
300gr vegetables p.p.
Ingredients
2 persons
| 1 shrub of endive |
| 1 bunch of radishes |
| 2 tablespoons of oil |
| vinegar |
| 2 spring onions |
| 200 grams of chestnut mushrooms |
| 100 grams of shiitake |
| 50 grams of walnuts |
| 250 grams of whole-wheat ravioli (without meat |
| chilled) |
| pinch of oregano |
Preparation
- Clean the endive and radishes.
- Cut the endive into narrow strips and the radishes into quarters.
- Whisk a dressing from 1 tablespoon oil, 1 tablespoon water, some vinegar and pepper. Mix the dressing into the vegetables.
- Wash the spring onions and cut them into rings.
- Clean and slice the mushrooms.
- Coarsely chop the walnuts.
- Cook the ravioli according to the instructions on the packet.
- Fry the spring onions until soft in the remaining oil.
- Add the mushrooms and braise, stirring, for 5 minutes.
- Season with pepper and some oregano.
- Mix the mushroom mixture into the drained ravioli and sprinkle the walnuts on top. Serve with the salad.
Source: Nutrition Centre
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Nutritional values
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