John Myers
Artichoke Ravioli and Vegetables in Rosemary Sauce
The perfect artichoke ravioli and vegetables in rosemary sauce recipe with a picture and simple step-by-step instructions.
- 1 pack Artichoke ravioli
- 5 Dried tomatoes in oil
- 0,5 Zucchini
- 1 Broccoli drink
- 4 Mushrooms brown
- 1 Onion
- 1 greater Rosemary sprig
- 0,5 tsp Garlic base
- 1 Clove of garlic
- 50 ml Oat cream
- 50 ml Water
- 1 Handful Postelein salad
- Quarter the zucchini and cut into thick slices. Cut the mushrooms into thick slices. Peel, quarter and slice broccoli stalk. Cut the tomatoes into fine strips. Remove the needles from the rosemary and finely chop the needles. Finely dice the onion.
- Cook the ravioli according to the instructions.
- In the meantime, heat some oil from the tomatoes and fry the sliced vegetables in it – except for the onions, rosemary and garlic base. Remove from the pan and briefly sauté the onions with rosemary. Deglaze with water and oat cream and bring to the boil. Stir in the base and reduce the sauce by half. Add the vegetables again and heat them up.
- Arrange everything together with the salad.
Facebook Comments