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🍽️ Ravioli in Creamy Spinach Sauce with Peppers

580 kcal · 30 min · 4 servings

Ingredients

• cream spinach, frozen 400 g
• bell pepper 1 pc.
• shallots 2 pc.
• salt pinch
• vegetable broth 50 ml
• milk 100 ml
• cornstarch 1 tsp
• cream cheese, plain 5 tbsp
• oil 2 tbsp
• sugar 1 tsp
• balsamic vinegar, light 1 tbsp
• pepper, black ground pinch
• filled pasta, ricotta spinach 800 g

Instructions

1. 1. Let the creamed spinach thaw at room temperature.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half.
4. 4. Remove the inside of the peppers.
5. 5. Cut the peppers into strips about 1 cm wide.
6. 6. Halve the shallots.
7. 7. Peel the shallots.
8. 8. Cut the shallots into thin strips.
9. 9. Bring about 5 liters of salted water to a boil in a large pot.
10. 10. Put broth, milk, starch, and cream cheese into a tall container.
11. 11. Mix the ingredients with a hand blender.
12. 12. Put the creamed spinach into another pot.
13. 13. Warm the creamed spinach over medium heat.
14. 14. Let the creamed spinach boil for about 2 minutes.
15. 15. Reduce the heat.
16. 16. Stir the milk mixture into the creamed spinach.
17. 17. Heat 1 tablespoon of oil in a frying pan over medium heat.
18. 18. Add the pepper strips to the pan.
19. 19. Fry the peppers for about 2 minutes.
20. 20. Add the shallot strips.
21. 21. Fry the shallots for another 2 minutes.
22. 22. Sprinkle the vegetables with 1 teaspoon of sugar.
23. 23. Deglaze the vegetables with balsamic vinegar.
24. 24. Season the vegetables with salt and pepper.
25. 25. Add the stuffed ravioli to the bubbling water.
26. 26. Cook the ravioli for about 4 minutes al dente.
27. 27. Drain the ravioli as soon as they rise to the surface.
28. 28. Arrange the ravioli on deep plates.
29. 29. Add the cream sauce.
30. 30. Add the pepper vegetables.
31. 31. Enjoy your meal!

Nutrition per serving

• kcal: 580
• Protein: 25 g · Fett/Fat: 28 g · Carbs: 60 g