200°C · 20-35 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdRavioli with Fresh Salad
Today, we have a dish from the Italian cuisine on the menu: fresh ravioli filled with pumpkin and ricotta in a sauce of tomato and aubergine, mozzarella, and fresh basil. Served with a refreshing dressed salad. Deliciously pure and full of flavour!
Tomatoes, aubergine, carrot, white onion, chioggia beet, courgette, pointed cabbage, garlic, lemon, fresh basil, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), oregano, thyme, rosemary, fennel seeds, mozzarella, pumpkin ravioli, Dijon mustard, white wine vinegar, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the ravioli loosely covered for 4 minutes (1 person) to 8 minutes (2 or more persons). Serve with the salad.
Oven — 200°C, 20-35 minMarleen's choice
Preheat the ravioli covered with an oven-safe plate or aluminium foil for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Serve with the salad. Note: the ravioli may become a bit dry, add a tablespoon of water before heating if necessary. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g