Open Ravioli with rostad tomatoes

by Elin Eriksson

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.

Open Ravioli with rostad tomatoes

Elin Eriksson 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. DINNER Enkla gröna hållbara vegetariska goda European Print this
Serves: 2 Prep time: Cooking time:
Nutrition facts 200 Calories 20 grams Fat
Rating 5.0/5
( 1 voted )

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

  1. Heat the oven to 220°C
  2. Divide the cherry tomatoes in the middle and place them on a baking sheet, add salt and pepper
  3. Roast the tomatoes in the oven for 15 minutes
  4. Chop the garlic and the yellow onion and fry in rapeseed oil until they soften
  5. Add fresh spinach to the onions (let it fry  for 2  more min) then add ricotta
  6. Boil the lasagne for 1 min until just tender, then drain
  7. 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
  8. Add salt and peppar and sprinkle over some Parmesan

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