Ravioli and vegetable salad from the tray

Ingredients for 4 servings:

• 4 small carrots
• 2 bell peppers, red
• 4 cloves garlic
• 120 g dried tomatoes
• 750 g ravioli or mezzelune with spinach and mascarpone filling “Pesto Basilico” or “Ricotta e Pomodori Secchi”
• 50 ml olive oil
• 300 ml vegetable stock
• 200 ml tomato juice
• Salt and pepper, colored or black, from the mill
• 4 tbsp balsamic vinegar
• 1 bunch arugula
• 70 g Parmesan
• 4 spring onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

As a vegetarian main course or as a side dish to the barbecue buffet

Clean, peel, rinse, and thinly slice the carrots. Halve, clean, rinse, and roughly dice the bell peppers. Peel the garlic cloves and halve the sun-dried tomatoes. Combine all the prepared ingredients on a deep baking sheet with the ravioli or mezzelune and the olive oil. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C) for about 20 minutes. After about 10 minutes, add the vegetable stock and tomato juice, stir well, and finish cooking. Season with a little salt, a few turns of freshly ground mixed or black pepper, and the balsamic vinegar. Wash and trim the arugula, spin dry, and coarsely grate the Parmesan cheese. Clean and rinse the spring onions, then slice into fine rings. Spread everything on the ravioli or mezzelune and serve. Serve with fresh ciabatta. It also tastes delicious cold. Tip: Instead of peppers you can also use fresh tomatoes and zucchini and instead of Parmesan you can use either mozzarella or feta.