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🍽️ Creative Ravioli with Spicy Mushroom Tomato Sauce

462 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 garlic clove
• 1 sprig rosemary
• 500 g mushrooms (e.g. button mushrooms, chestnut mushrooms)
• 4 tbsp olive oil
• 1 large can peeled tomatoes
• salt
• pepper from the mill
• 1 pinch sugar
• 500 g ready-made spinach ravioli (chilled section or Italian specialty shop)

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Dice the onions and garlic finely.
3. 3. Rinse the rosemary under cold water.
4. 4. Shake the rosemary dry.
5. 5. Strip the needles from the rosemary stem.
6. 6. Clean the mushrooms thoroughly.
7. 7. Remove the tough stem bases of the mushrooms.
8. 8. Cut the mushrooms into quarters or halves depending on their size.
9. 9. Heat two tablespoons of olive oil in a deep pan or pot.
10. 10. Add the onions, garlic, and rosemary to the hot pan.
11. 11. Sauté the vegetables briefly.
12. 12. Add the tomatoes to the pan.
13. 13. Stir everything well.
14. 14. Let the tomatoes cook down until the sauce becomes thick.
15. 15. Mash the tomatoes slightly with the spoon while doing so.
16. 16. Heat the remaining olive oil in a second pan.
17. 17. Fry the mushrooms in the hot pan until well-browned.
18. 18. Season the mushrooms with a little salt.
19. 19. Season the mushrooms with a little pepper.
20. 20. Add the mushrooms to the tomato sauce.
21. 21. Mix the mushrooms well with the sauce.
22. 22. Let the sauce simmer for a few more minutes.
23. 23. Season the sauce with salt to taste.
24. 24. Season the sauce with pepper to taste.
25. 25. Add a little sugar to balance the acidity.
26. 26. Bring plenty of water to a boil and add salt.
27. 27. Cook the ravioli al dente according to the package instructions.
28. 28. Drain the ravioli.
29. 29. Let the ravioli drain well.
30. 30. Serve the ravioli together with the tomato mushroom sauce.

Nutrition per serving

• kcal: 462
• Protein: 24 g · Fett/Fat: 21 g · Carbs: 43 g