Ravioli with peas
Instructions
Sauté the mixture in oil and butter, add the chopped pepper and seasoning until fluffy, then add the tomato.
Bake 5 minutes, then add the peas, salt, pepper and cook for another 15 minutes.
Remove from heat and add the parsley.
Boil the ravioli, drain and toss with the sauce.
Ingredients and dosing for 4 persons
- 500 g of pasta ricotta ravioli type
- 100 g of for mixed fried
- 200 g of peas
- 1 red pepper
- 400 g of tomato pulp
- 1 teaspoon of chopped parsley
- 2 tablespoons of olive oil
- 30 g of butter
- Salt
- Pepper