Ingredients: 250 grams ravioli with porcini filling, 1 onion, 2 garlic cloves, 300 grams spinach, 1 tablespoon pesto, 1 can diced tomatoes, 500 ml sieved tomatoes, 1 vegetable stock cube, 400 grams ricotta, 100 grams grated cheese,

Number of persons: 4

Preheat the oven to 170 degrees. Cook 250 grams of ravioli in boiling water until al dente. Bake 1 chopped onion with 2 finely chopped garlic cloves until the onion is soft. Add 300 gram (frozen) spinach. Stir fry until the spinach is don. Add 1 can diced tomatoes, 500 ml sieved tomato and 1 crumbled vegetable stock cube. Stir the ravioli in the spinach-tomato sauce. Spoon into a baking dish. Scatter 400 grams ricotta and 100 grams grated cheese over it. Put the baking dish 15 minutes in the preheated oven. Enjoy!