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🍽️ Ravioli with Mushroom and Spinach Filling

482 kcal · 30 min · 4 servings

Ingredients

• 250 g mushrooms
• 100 g cherry tomatoes
• 100 g young spinach leaves
• 1 bunch chervil
• 2 spring onions
• 4 tbsp olive oil
• salt
• pepper from the mill
• juice of 1/2 lemons
• 600 g fresh spinach ravioli (refrigerated section or loose)

Instructions

1. 1. Clean the mushrooms and cut them in half.
2. 2. Wash the cherry tomatoes and cut them in half as well.
3. 3. Wash the spinach, remove tough stems, and let it drain well.
4. 4. Rinse the chervil carefully, shake it dry, and pick the leaves off the stems.
5. 5. Trim and wash the spring onions and chop them finely.
6. 6. Heat olive oil in a pan.
7. 7. Sauté the mushrooms briefly over high heat.
8. 8. Season the mushrooms with salt and pepper.
9. 9. Transfer the mushrooms to a large bowl.
10. 10. Gently mix the mushrooms with the tomatoes, spinach, spring onions, and chervil.
11. 11. Drizzle lemon juice over the vegetable mixture.
12. 12. Cook the ravioli in plenty of salted water according to the package instructions.
13. 13. Drain the ravioli and let them drain well.
14. 14. Serve the ravioli together with the mushroom and vegetable mixture.

Nutrition per serving

• kcal: 482
• Protein: 23 g · Fett/Fat: 23 g · Carbs: 44 g