Spinach and Ricotta Ravioli with Roasted Tomatoes and Vegan Mozzarella

Ingredients:

– 500 g of fresh ravioli

– 200 g of fresh spinach

– 250 g of ricotta cheese

– 300g cherry tomatoes (or tomatoes of your choice)

– 150 g vegan mozzarella

– 2 tablespoons of olive oil

– 2 cloves of garlic, minced

– Go out to pleasure

– Pepper to taste

– Fresh basil (optional, for garnish)

Instructions:

1. Prepare the roasted tomatoes: Preheat the oven to 200 ° C. Wash your tomatoes and cut them in half. Place them in a baking tray, sprinkle with a tablespoon of olive oil, salt and pepper. Bake in the oven for 20-25 minutes, or until caramelized and tender.

2. Cook the spinach: In a large skillet, heat the other spoonful of olive oil over medium heat. Add minced garlic and simmer for a minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Pull out the fire and let cool down a bit.

3. Mix the filling: In a bowl, combine cooked spinach with ricotta cheese. Add salt and pepper to taste and mix well until all the ingredients are combined.

4. Cooking ravioli: In a large pot, boil water with salt. Cook fresh ravioli according to package instructions, usually 3 to 5 minutes, until they float. Hurry up and book.

5. Set the plate: In a large fountain, place the cooked ravioli and pour the spinach and ricotta mixture over them. Add roasted tomatoes on top and shred vegan mozzarella on top of everything.

6. Gratin (optional): If desired, you can place the fountain in the oven at 180°C for 5-10 minutes so that the vegan mozzarella melts a bit.

7. Serve: Remove from oven and garnish with fresh basil if desired. Serve hot and enjoy this delicious dish full of flavor and color.

Extra Tips: You can pair this dish with a fresh salad or garlic bread for a complete meal. If you prefer a spicy twist, add a little chili on the sheets to the ravioli before serving.

To help you better understand the recipe, this image was generated using artificial intelligence. It shows a visual representation of the recipe.