Open Ravioli with Spinach

What a fresh, summery dish this is. The ravioli is built up from different layers: one layer of pure spinach sauce, one layer with sautéed mushroom sauce, and one layer with a mousse of roasted pumpkin and good Parmesan cheese. Between them are fresh pasta sheets. On top, you pour a creamy spinach sauce to finish off the open ravioli. Served with salad and vinaigrette. Enjoy!

Fresh pasta sheets (flour, free-range egg), spinach, pumpkin, yellow beet, mache, rocket, celeriac, iceberg lettuce, spinach, white onion, garlic, Parmesan cheese, porcini mushrooms, mustard, white wine vinegar, extra virgin olive oil, dill, chives, pepper & salt.

Allergens: mosterd, selderij, sulfiet.

MicrowaveMarleen's choice

Pour the sauce over the ravioli and heat loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons). Serve with the salad and dressing (cold).

Oven — 200°C, 35 min

Pour the sauce over the ravioli and heat covered with an ovenproof plate or aluminium foil for 20 minutes (1 person), up to 20-35 minutes (2 or more persons). Serve with the salad and dressing (cold). My apologies for the plastic containers with the salad; I am short on bowls.

Energy25,9 kcal

Protein0,59 g

Fat1,8 g

of which saturated0,18 g

Carbohydrates0,98 g

Dietary fibre0,81 g

Salt0,07 g

Average weight: 540 g