Open ravioli is not only super tasty, it´s easy to make to! This ravioli is filled with ricotta, spinach and roasted tomatoes
Very few vegetables are such a big source of minerals, vitamins and fytonutrients as spinach.
INGREDIENTS
- 150 gram ricotta
- 100 gram spinach
- 2 garlic cloves
- 1 yellow onion
- 20 cherry tomatoes
- Grated parmesan
- Rape oil for frying
- Salt an pepper
INSTRUCTIONS
- Heat the oven to 220°C
- Divide the cherry tomatoes in the middle and place them on a baking sheet, add salt and pepper
- Roast the tomatoes in the oven for 15 minutes
- Chop the garlic and the yellow onion and fry in rapeseed oil until they soften
- Add fresh spinach to the onions (let it fry for 2 more min) then add ricotta
- Boil the lasagne for 1 min until just tender, then drain
- Put one layer of lasagne on to two plates, top each with the spinach and ricotta cream, the rostad tomato and then topp with a new layer of lasagne
- Add salt and peppar and sprinkle over some Parmesan