Ravioli with Tomato Mushroom Sauce

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Ravioli with Tomato Mushroom Sauce
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
307
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories307 kcal(15 %)
Protein11.3 g(12 %)
Fat20.9 g(18 %)
Carbohydrates19 g(13 %)
Author of this recipe:

Ingredients

for
4
Ingredients
2
1
1 sprig
500 grams
Mushrooms (such as button or chestnut)
4 tablespoons
1 large can
peeled Tomatoes
1 pinch
500 grams
spinach ravioli (prepared)

Preparation steps

1.

Peel the onions and garlic and dice finely. Rinse the rosemary, shake dry and the remove the needles from the stems. Trim the mushrooms and (depending on the size) quarter or halve.

2.

Heat 2 tablespoons of olive oil in a deep frying pan or saucepan. Fry the onions, garlic and rosemary. Add the tomatoes, stir and simmer, then crush the tomatoes.

3.

Heat the remaining olive oil in a second pan. Sauté the mushrooms until browned. Season with salt and pepper. Stir in the tomato sauce and cook for a few more minutes. Season with salt, pepper and sugar.

4.

Cook the ravioli in plenty of boiling salted water according to package directions, until al dente, then drain well. Arrange the ravioli on plates and top with the tomato-mushroom sauce.