🍽️ Ricotta Spinach Ravioli with Bell Pepper Sauce and Marinated Mozzarella

Name: Ricotta Spinach Ravioli with Bell Pepper Sauce and Marinated Mozzarella
Total time: 30 min
Yield: 4 servings
Ingredients: Salt 1 tbsp; Onions, yellow 1 pc; Pepper, red 2 pc; Lemons 0.5 pc; Butter 3 tbsp; Sugar pinch; Tomato paste 70 g; Vegetable broth 200 ml; Pepper, black ground 0.5 tsp; Vegetable spice 1 tsp; mozzarella 250 g; Olive oil 1 tbsp; Filled pasta, Ricotta Spinach 800 g

620 kcal · 30 min · 4 servings

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Ingredients

Salt 1 tbsp
Onions, yellow 1 pc
Pepper, red 2 pc
Lemons 0.5 pc
Butter 3 tbsp
Sugar pinch
Tomato paste 70 g
Vegetable broth 200 ml
Pepper, black ground 0.5 tsp
Vegetable spice 1 tsp
mozzarella 250 g
Olive oil 1 tbsp
Filled pasta, Ricotta Spinach 800 g

Instructions

1. Bring four liters of salted water to a boil in a large pot.
2. Peel one onion and chop it finely.
3. Thoroughly wash one bell pepper.
4. Remove the stem and seeds from the bell pepper.
5. Cut the bell pepper into small cubes.
6. Rinse one lemon.
7. Grate about one teaspoon of lemon zest.
8. Melt three tablespoons of butter in a pan over medium heat.
9. Add the chopped onion to the pan.
10. Sauté the onion for about two minutes.
11. Add the bell pepper cubes to the pan.
12. Add a pinch of sugar.
13. Cook the mixture for another two minutes.
14. Stir in tomato paste.
15. Toast the tomato paste briefly.
16. Deglaze the pan with broth.
17. Season the sauce with salt.
18. Season the sauce with pepper.
19. Season the sauce with vegetable seasoning.
20. Quarter four mozzarella balls.
21. Place the mozzarella quarters in a bowl.
22. Add one tablespoon of olive oil.
23. Add the grated lemon zest.
24. Add some vegetable seasoning.
25. Add a pinch of salt.
26. Add a pinch of pepper.
27. Mix the mozzarella mixture well.
28. Cook the ravioli in the boiling salted water.
29. Cook the ravioli for about six minutes.
30. Cook the ravioli until they are al dente.
31. Take a ladle of pasta water from the cooking liquid.
32. Add the pasta water to the sauce.
33. Pour the sauce into a tall container.
34. Blend the sauce briefly.
35. Season the sauce to taste with salt.
36. Season the sauce to taste with pepper.
37. Season the sauce to taste with sugar.
38. Return the sauce to the pan.
39. Drain the ravioli.
40. Add the ravioli to the pan with the sauce.
41. Gently fold the ravioli in.
42. Plate the ravioli.
43. Distribute the marinated mozzarella quarters on top.
44. Serve the dish.

Nutrition per serving

kcal: 620
Protein: 24 g · Fett/Fat: 30 g · Carbs: 60 g