Ravioli with fish and vegetables

Ingredients for 2 servings:

• 100 g carrot(s)
• 200 g tomatoes
• 1 bell pepper(s)
• 125 g tuna, fresh or frozen
• 75 g salmon, fresh or frozen
• some oil
• 1 package of spinach-ricotta ravioli (refrigerated section), approx. 400 g
• e.g. salt and pepper

Instructions

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

Bring a little salted water to a boil in a pot. Heat the pans. Peel the carrots, cut them into 0.5 cm thick slices, and then halve them. Clean and dice the tomatoes and bell peppers. Cut the fish into cubes about the same size as the carrots. Lightly fry the bell peppers in a little oil. After 3.5 minutes, add the tomatoes. Once the tomatoes are in the pan, stir slightly. Add the carrots to the boiling water. After exactly 5 minutes, add the ravioli and let stand for about 5-10 minutes, depending on the manufacturer’s instructions. Then turn off the heat! Once the ravioli are in the pot, sear the fish cubes in the second pan. Once the fish is cooked, add the cubes to the tomatoes and bell peppers in the pan. Season to taste. The ravioli should be cooked around the same time. Drain the water and add the ravioli and carrots to the other ingredients.