Ravioli with Zucchini and Capsicum
Pane-Bistecca
I love ravioli! These ravioli with zucchini and capsicum are cooked very quickly. I am known not to be a big pasta fan, but stuffed pasta or pasta with fine sauce is always good! That’s why I prefer, however, when it comes to the fresh ravioli you buy in the supermarket, to take those with vegetarian fillings, usually with cheese and spinach or with mushrooms. I find the meat fillings dry and just not good. You do not notice anything from the meat!
Today I bring you a vegetarian dish.
Today I bring you a vegetarian dish.
Ingredients
1 package fresh Ravioli with cheese filling
2 Zucchini
1 Capsicum
1 small Onion, chopped
2 cloves of Garlic, chopped
100 ml Cream
Salt and Pepper
Chili flakes
Paprika
Oregano
2 tbsp Olive Oil
Instructions
1
Step 1
Heat the oil in a shallow pan and sauté the chopped onion and garlic cloves.
2
Step 2
Cut the capsicum into small strips and add them. Then shave the zucchini directly into the pan with the cucumber slicer.
3
Step 3
Season everything well and do not cook too long, the zucchini should not fall apart. Add the cream and heat well.
4
Step 4
Meanwhile, cook the ravioli according to package instructions and drain. Mix the ravioli with the sauce and serve with grated Parmesan.
Notes
Quick and delicious!
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