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🍽️ Oven-Roasted Vegetable Ravioli with Ricotta-Spinach Filling and Fresh Mozzarella Cream

579 kcal · 30 min · 4 servings

Oven-Roasted Vegetable Ravioli with Ricotta-Spinach Filling and Fresh Mozzarella Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 220 degrees Celsius with fan (convection). Take a pot and fill it with about 0.5 liters of water. Add some salt and heat the water over medium heat until it boils.
  2. 2. Wash the carrots thoroughly. Peel them and cut them into slices about 1 centimeter thick at an angle. Wash the tomatoes. Cut them into quarters and remove the hard stem base. Cut the peppers in half lengthwise. Remove the stem and seeds. Cut the pepper pieces into large, angled chunks. Peel the onions. Cut them into quarters.
  3. 3. Add the carrot slices to the boiling salted water. Cook them for about 5 minutes until they are tender but still firm to the bite. Remove the carrots from the water using a slotted spoon and place them in a large bowl. Keep the cooking water in the pot. Add the remaining prepared vegetables to the carrots in the bowl. Add 2 tablespoons of oil, 1 tablespoon of sugar, and a pinch of salt. Mix everything well. Spread the vegetables evenly on a baking sheet. Bake them for about 12 minutes in the preheated oven. Turn off the oven after the baking time.
  4. 4. Add about 3 liters of fresh salted water to the pot with the carrot cooking water. Bring the mixture to a boil. Cook the ravioli in this water for about 6 minutes. Drain the ravioli in a colander. Add the mozzarella to the drained ravioli. Toss the pan or bowl briefly to mix the cheese with the pasta.
  5. 5. Carefully remove the oven vegetables from the oven. Distribute them on the plates. Place the ricotta-spinach ravioli on top of the vegetables. Serve the dish immediately while warm. Enjoy your meal! Tip: In Italian cuisine, there are other stuffed pasta types besides ravioli, such as tortellini or cappelletti. Similar dishes include Swabian maultaschen, Russian pelmeni, Polish pierogi, as well as Chinese jiaozi and wontons.

Nutrition per serving