Minced meat – ravioli – gratin

Ingredients for 4 servings:

• 600 g ravioli with basil filling (refrigerated section)
• Salt
• 2 tomatoes
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp, leveled flour
• 350 ml broth
• 50 ml cream
• 150 g spinach (frozen), chopped
• pepper
• 300 g minced meat, mixed
• ½ tsp dried herbs of Provence
• 50 g cheese, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the ravioli in boiling salted water for about 4 minutes. Drain and refresh in cold water. Wash and roughly dice the tomatoes. Peel the onion and garlic and finely chop using a food processor. Heat 1 tablespoon of olive oil in a saucepan. Sauté the diced onion and garlic. Then add the flour and sauté for about 1 minute, stirring constantly. Then pour in the stock and cream. Add the spinach and bring everything to a boil. Season with salt and pepper and set aside. Season the minced meat with the herbs, salt, and pepper. Brown in the remaining olive oil until crumbly. Now add the diced tomatoes. Toss briefly and place in an ovenproof dish with the ravioli. Pour over the spinach sauce and sprinkle with the cheese. Bake in a preheated oven (electric oven: 200°C, gas mark 3, fan oven: 170°C) for about 15 minutes. Serve immediately.