Oven-baked ravioli vegetarian

Preparation – 20 minutes

Fill a large saucepan with water and bring to a boil.

Wash the peppers and cut them into small pieces or cubes. Do the same with half a courgette. Peel and chop 2 cloves of garlic and onion as finely as possible. Wash the tomatoes and cut them in half.

Heat a dash of olive oil in a deep frying pan or wok. Sauté the garlic and onion. Add the peppers and courgette, stir well and sauté for a few minutes. Make sure the courgette is cooked through.

Meanwhile, cook 500 grams of ravioli in a saucepan in plenty of salted water. Most fresh ravioli cooks within 5 minutes. Drain and add back to the saucepan.

Stir in a dash of olive oil if needed to prevent the pasta from sticking together.

Add 500 ml passata to the frying pan and increase the heat slightly. Add the cooked ravioli to the sauce and stir well. Add 2 - 3 tablespoons of italian herbs, salt and pepper to taste.

Finishing the oven-baked ravioli – 15 minutes

Preheat the oven to a temperature of 200 degrees celsius or 390 degrees fahrenheit. Spread the ravioli and sauce over a large baking dish. Tear off pieces from the mozzarella ball and sprinkle them over the oven dish.

Bake the ravioli in the oven for about 10 minutes. The dish is ready when the mozzarella has melted nicely. Optional: sprinkle some ground black pepper over the cheese.

Finish by scattering a few fresh basil leaves over the baked ravioli. Serve immediately, and enjoy your meal!