John Myers
Ingredients for 4 servings:
- 1 m.-sized onion(s)
- oil
- 1 tsp, leveled herbs, Italian
- 1 can of tomatoes (850 ml)
- 2 tsp vegetable broth, granulated
- 2 bell peppers
- 1 bunch of spring onions
- salt and pepper
- 125g mozzarella
- 75 g mountain cheese, in one piece
- 500 g ravioli, fresh (e.g. with mushroom filling)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and finely dice the onion. Fry in 2 tablespoons of hot oil until translucent. Add the herbs and sauté briefly. Chop the tomatoes slightly and add them, along with their juice and stock. Bring everything to a boil and simmer uncovered for about 15 minutes. Trim and wash the peppers and spring onions. Slice the peppers and cut the spring onions into strips. After about 10 minutes, add everything to the sauce and simmer until the vegetables are cooked but still firm to the bite. Season with salt and pepper. Dice the mozzarella and grate the mountain cheese. Alternate the sauce, ravioli, and all the cheese in a large, oiled baking dish. Top with cheese. Bake in a preheated oven (200°C, fan oven 175°C, gas mark 3) for 20-25 minutes until golden brown. Serve with a cool white wine.
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