Ravioli with Ricotta and Aubergine

Deliciously Italian! Today's menu features this ravioli filled with aubergine and ricotta. I'll be making a savoury tomato sauce inspired by puttanesca, with fresh oregano, red chillies, and high-quality olives and capers. Served with crunchy green vegetables.

Fresh ravioli (aubergine, fresh basil, wheat flour, ricotta, pasteurised free-range egg, Parmesan cheese, lemon, rye, sea salt, pepper), tomatoes, fennel, courgette, white onion, spinach, artichoke hearts, green beans, garlic, fresh oregano, parsley, kalamata olives, capers, chilli flakes, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose.

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 oven and heat the ravioli and vegetables covered with an oven-safe plate or aluminium foil for 20-25 minutes (1 person) to 30-35 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy31,65 kcal

Protein0,99 g

Fat1,38 g

of which saturated0,17 g

Carbohydrates3,09 g

Dietary fibre1,39 g

Salt0,39 g

Average weight: 540 g