Ravioli with peppers and mushrooms

Ingredients for 2 servings:

• 250 g ravioli, fresh from the refrigerated section
• 200 g mushrooms
• 1 bell pepper(s), red
• 750 ml vegetable stock
• 1 tsp, heaped tomato paste
• ½ cup cream
• Salt
• Lemon pepper
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

lightning-fast recipe

Clean and slice the mushrooms. Halve the bell peppers, remove the insides, and finely slice the flesh. Heat a little butter in a non-stick pan and first fry the mushrooms until well-sautéed, seasoning with lemon pepper. Once they have released some of their liquid, add the bell pepper strips, tomato paste, and salt, stir, and sauté briefly. Then add cream, season to taste, and simmer briefly. Meanwhile, cook the ravioli in vegetable broth in a saucepan according to the package instructions. Transfer the bell pepper and mushroom mixture to deep plates, arrange the ravioli on top, and sprinkle with a little more lemon pepper. Tip: Lemon pepper is a pepper blend available at well-stocked spice stores. This dish requires no other spices.