Au gratin ravioli recipe
Au Gratin Ravioli recipe
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Ingredients
| 400 g | ravioli |
| 1 ½ l | vegetable stock |
| 1 | onion, chopped |
| 3 | carrots, peeled and sliced |
| 4 sprig(s) | oregano, chopped |
| 150 g | freshly grated Cheddar cheese |
| 1 clove(s) | garlic, minced |
| 2 tbsp | oil |
| 2 tbsp | tomato puree |
| 1 large can(s) | tomatoes, diced |
| salt and pepper | |
| sugar | |
| 25 g | cold butter flakes |
Instructions
Cook the ravioli in vegetable stock until al dente. Drain and collect 250 ml of the stock.
In a saucepan, heat the oil. Sauté the carrots, onion and garlic for 2-3 minutes. Stir in the tomato purée and cook for another minute. Pour in the tomatoes and 250ml of the stock and bring to a boil. Simmer for 8 minutes. Season to taste with salt, pepper and sugar. Stir in the oregano.
Preheat the oven to 200°C. Transfer the cooked ravioli into a buttered casserole dish. Pour over the tomato sauce. Sprinkle with the cheese and divide butter flakes on top. Bake for 15-20 minutes.
Serve with fresh salad.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Au gratin ravioli recipe
Recipe type: xarchivex
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