Open ravioli

Ingredients for 4 servings:

• 1 tbsp olive oil
• 200 g ham
• 3 tomatoes
• 2 zucchinis
• 2 tsp bouillon (vegetable bouillon), granulated, fat-free
• pepper
• Pizza seasoning
• 2 tbsp white balsamic vinegar
• 150g mozzarella
• 2 packs of dough (pasta dough, each approx. 15 x 55 cm) from the refrigerated section
• Salt water, boiling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with vegetables, ham and mozzarella

Cut the ham into strips, dice the tomatoes and zucchini. Fry everything in hot olive oil for about 5 minutes, stirring constantly, then season. Drain off any juices. Let cool slightly, then stir in the vinegar and mozzarella. In the meantime, cut the pasta sheets crosswise into 4 pieces each. Press the pasta sheets, one at a time, into boiling water, cook for about 1 minute, remove, and place on baking paper. Finally, place 2 pasta sheets on each plate. Divide the filling equally between one half of the pasta sheets and fold the other half over the pasta. Serve immediately.