Ravioli with cabbage florets

Ingredients for 2 servings:

• 400 g ravioli with spinach and ricotta filling
• 200 g cabbage florets (flower sprouts)
• 100 g bacon cubes
• 1 garlic clove(s)
• 1 shallot(s)
• 1 tbsp olive oil
• 25 g butter
• 1 half lemon(s), the juice
• Parmesan
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fast

Wash the cabbage florets and remove any unsightly parts from the stalk or leaves. Then blanch them in lightly salted water for 4-5 minutes. Remove the cabbage florets from the water and keep warm. Prepare the ravioli according to the package instructions. Heat the oil in a pan and slowly fry the bacon cubes until crispy. In the meantime, finely dice the shallot and garlic. Add the butter, garlic, and shallot to the pan and brown the butter. Drizzle with lemon juice and season with salt and pepper. Finally, add the cabbage florets and ravioli to the pan, mix everything well, and season again if desired. Ladle into deep plates and sprinkle with Parmesan cheese, if desired.