John Myers
Ingredients for 2 servings:
- 250 g ravioli, fresh, vegetarian
- 1 handful of pine nuts
- 1 onion(s)
- 2 garlic cloves
- 150 g king oyster mushrooms
- 1 handful of sage
- 3 tbsp butter, salted if desired
- some olive oil for frying
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
simple, also vegan possible
Roast the pine nuts without oil and set aside. Fry the diced onions and chopped garlic in a little olive oil until translucent. Add the sliced king oyster mushrooms and fry. In the meantime, cook the ravioli according to the package instructions, usually for about 3-4 minutes in boiling salted water and then drain. Melt the butter in the pan with the onions, garlic, and king oyster mushrooms. Now add the pine nuts and sage and let it simmer for a while on low heat. Then toss the ravioli in the butter and season with salt and pepper. Enjoy! Note: This is one of my absolute veggie favorites! If you replace the butter with vegetable margarine and make the ravioli yourself without eggs, it’s even vegan!
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