Ravioli in Tomato Sauce

This ravioli, filled with fresh pumpkin, is a crowd-pleaser. I've paired it with a tomato sauce featuring diced carrots and courgette, along with fresh basil, making this meal rich in vegetables and fibre. Enjoy!

Tomatoes, courgette, carrot, white onion, garlic, fresh basil, sun-dried tomato (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), oregano, thyme, rosemary, fennel seeds, mozzarella, pumpkin ravioli, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, sulfiet.

Microwave

Heat the ravioli loosely covered for 3-4 minutes (1 person) to 5-7 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the ravioli covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Note: the ravioli may become a bit dry, add a tablespoon of water per person before heating. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy110,44 kcal

Protein5,71 g

Fat1,86 g

of which saturated1,65 g

Carbohydrates13,76 g

Dietary fibre1,64 g

Salt0,35 g

Average weight: 275 g

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