Ravioli with Mushrooms

Today, we have a dish from Italian cuisine on the menu: fresh ravioli filled with pumpkin in a sauce with sautéed mushrooms, Parmesan cheese, fresh thyme, and a splash of cream. Served with a portion of roasted and steamed vegetables. Deliciously pure and full of flavour!

Mushrooms, fennel, white onion, courgette, green beans, spinach, garlic, fresh rosemary, thyme, Parmesan cheese, cream, pumpkin ravioli, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

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

Microwave

Heat the ravioli and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the ravioli and vegetables covered with an ovenproof plate or aluminium foil for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Note: the ravioli may become a bit dry, add a tablespoon of water before heating if necessary. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy113,23 kcal

Protein5,77 g

Fat3,59 g

of which saturated2,25 g

Carbohydrates10,48 g

Dietary fibre1,93 g

Salt0,38 g

Average weight: 540 g