Ravioli with tomato and Zucchini sauce

lunch with garrison
Italian cuisine
Ravioli with tomato and Zucchini sauce
Portions 4
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 1 spoonful of olive oil
  • 1 onion very chopped
  • 2 smashed garlic cloves
  • 2 small, chopped red chillies
  • 2 grated Zucchini
  • 500 g of tomato sauce for pasta
  • 1 tablespoon of concentrated tomato
  • 500g fresh cheese ravioli or agnolotti
  • 1/4 cup of chopped pecans
  • 2 spoonful of pumpkin pipes
  1. Heat the oil in a saucepan and saute the onion with the garlic and chilli for 3 minutes, or until tender; remove from time to time.
  2. Add the courgettes and rehave them for 2 minutes; pour in the sauce and the tomato concentrate, remove everything and bring it to the boil; put the fire down, Cover the casserole and let simmer for 10 minutes
  3. While making the sauce, cooks the ravioli or agnolotti in a large casserole with boiling water during 4 minutes, until the pasta is tender.
  4. Drain and add to tomato sauce. Serve ravioli immediately by sprinkling pecans and pumpkin seeds.
  • to make the ravioli at home, moisten the edges of a few dou-wrappings with water; put a spoonful of ricotta cheese in the center of each one and then cover it with another wrapper, tightening the edges of both so that they are well glued.
Recipes easy to https://recetasdecocinafaciles.NET /

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