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Ravioli casserole with spinach and cheese

Ravioli casserole with spinach and cheese

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

646
Calories
51 g
Carbohydrates
29 g
Protein
31 g
Fat

Ingredients:

Olive oilOlive oil ½ Teaspoon
Spinach, leaf spinach (frozen)Spinach, leaf spinach (frozen) 50 g
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
NutmegNutmeg 1 Pinch(s)
MozzarellaMozzarella 65 g
Vegetable brothVegetable broth 3 g
Ravioli with cheese and spinach fillingRavioli with cheese and spinach filling 125 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g

Preparation:

Step 1:
Wash and drain spinach. Peel and finely dice the onion and garlic. Heat about 1 tablespoon oil in a large frying pan. Briefly fry the garlic in it. Add spinach dripping wet and let it fall together. Season to taste with salt, pepper and nutmeg.
Step 2:
Heat 1 tablespoon oil in a large pot. Sauté onion in it until translucent. Deglaze with pizza tomatoes and about 125 ml of water. Stir in broth and simmer covered for about 2 minutes.
Step 3:
Wash and chop basil. Dice half of the mozzarella, cut the rest into slices. Fold ravioli, spinach, basil and mozzarella cubes into the sauce. Pour everything into a greased baking dish and top with mozzarella slices. Bake in a preheated oven (convection oven 200°C) for approx. 10 minutes until gratinated.

Macronutrient distribution:

The recipe Ravioli casserole with spinach and cheese is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Glass
Glass
Kitchen knife
Kitchen knife
Oven
Oven
Peeler
Peeler
Pot
Pot
Stove
Stove
Tablespoon
Tablespoon
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