Ravioli casserole with mozzarella

Ingredients for 4 servings:

• 750 g ravioli (mini ravioli) to taste
• 1 onion(s)
• 2 carrots
• 1 zucchini
• 1 bell pepper(s), red
• 1 tsp oregano
• 200 g mozzarella, diced
• 1 tbsp olive oil
• 1 tsp cornstarch
• 300 ml vegetable stock
• 300 ml tomato juice
• 1 pinch(s) of sugar
• 1 handful of basil for garnishing
• 1 bell pepper(s), yellow
• salt and pepper
• some water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The ravioli casserole can of course also be made with homemade ravioli

Arrange the ravioli in a baking dish. Peel and dice the onions and carrots, then sauté in hot olive oil until translucent. Wash and dice the zucchini. Halve the bell peppers, then deseed and dice them too. Add the zucchini and bell pepper cubes to the pan with the onions and carrots and sauté. Add the oregano. Pour the broth and tomato juice over the vegetables, and add salt, pepper, and sugar to taste. Simmer for about 5 minutes. Preheat the oven to 180°C (fan). Thicken the vegetable sauce slightly with the cornstarch mixed with a little water, then mix with the ravioli. Place the baking dish in the preheated oven for 30 minutes. 10 minutes before the end of the baking time, spread the diced mozzarella over the baking dish and continue baking. Garnish with the basil when serving. Tip: Can be served as a main course or as a warm starter (in which case the quantity does not apply to 4 but to 8 to 10 people).