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🍽️ Ravioli with Root Vegetable Sauce and Basil

275 kcal · 30 min · 4 servings

Ravioli with Root Vegetable Sauce and Basil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half, peel it, and dice it into small cubes.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Wash the carrots and celery, peel them, and trim the ends of the carrots.
  4. 4. Dice the carrots and celery into small cubes.
  5. 5. Thoroughly wash the leek, cut it in half lengthwise, and chop it into small pieces.
  6. 6. Heat olive oil in a pan over high heat.
  7. 7. Sauté the onions for about 2 minutes.
  8. 8. Add the carrots and celery and sauté them for another 2 minutes.
  9. 9. Stir in tomato paste and a pinch of sugar.
  10. 10. Continue to cook the mixture for about 1 minute.
  11. 11. Add the leek and season with salt and pepper.
  12. 12. Deglaze with red wine and let the liquid reduce almost completely.
  13. 13. Add the vegetable broth and bring everything to a boil.
  14. 14. Simmer the sauce uncovered for about 15 minutes over medium heat.
  15. 15. Stir the sauce occasionally.
  16. 16. Bring about 5 liters of salted water to a boil in a pot.
  17. 17. Cover the pot.
  18. 18. Wash the basil and shake it dry.
  19. 19. Pluck the basil leaves from the stems.
  20. 20. Chop the leaves finely.
  21. 21. Cook the ravioli for about 5 minutes in the boiling salted water.
  22. 22. Drain the ravioli in a colander.
  23. 23. Reserve about 1 cup of the cooking water.
  24. 24. Melt the butter in the same pot over medium heat.
  25. 25. Let the butter foam for about 1 minute.
  26. 26. Add the ravioli.
  27. 27. Season with salt.
  28. 28. Briefly toss the ravioli in the butter.
  29. 29. Season the vegetable sauce with salt and pepper.
  30. 30. Stir in some cooking water into the sauce if desired.
  31. 31. Serve the sauce and ravioli on deep plates.
  32. 32. Sprinkle the dish with the fresh basil.

Nutrition per serving