| Type | Per person |
|---|---|
| Energy | 630 kcal |
| Fat | 27 gr |
| of which saturated | 5 gr |
| Carbohydrates | 66 gr |
| of which sugars | 12 gr |
| Fibres | 17 gr |
| Protein | 23 gr |
| Salt | 0.21 gr |
Ravioli with roasted pepper sauce
Main course
20 - 30 min
With seasonal products
255gr vegetables p.p.
Ingredients
| 1 leaf of bay leaf |
| 1 sprig of thyme |
| basil leaves |
| 4 tablespoons of grated Grana Padano 32+ cheese |
| 1 - 2 teaspoons of balsamic vinegar |
| 1 - 3 tablespoons of finely chopped parsley leaf |
| 100g unsalted nuts |
| 1 clove of garlic |
| pepper |
| 3 - 4 tablespoons of olive oil |
| 6 large roasted and peeled red peppers (approx. 200g each) |
| 500g fresh whole-wheat ravioli (from the fridge) |
Preparation
1. Cut the peppers into strips.
2. Fry the peppers together with the crushed garlic, bay leaf and thyme in 2 tablespoons of olive oil for about 5 minutes. Add 100 ml of water and stew the mixture for about 15 minutes.
Puree the sauce and season with freshly ground pepper and the vinegar. Stir in another 1-2 tablespoons of olive oil if necessary.
4. Cook the ravioli according to the instructions on the packet until al dente.
Serve the sauce with the ravioli. Garnish with parsley, basil, cheese and chopped nuts. Enjoy your meal!
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Nutritional values
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