Italian stir-fried vegetables with ravioli
This recipe with Italian stir-fry vegetables is quick and very simple to make. It contains tons of vegetables, and you can easily add your own twist by, for example, replacing the kale or the Italian stir-fry vegetables with other stir-fry vegetables you like.
Ingredients · Servings 4
- 500 g mushroom ravioli
- 150 gr kale
- 400 g Italian stir-fry vegetables
- 6 roasted bell peppers (jar)
- 150 g almonds
- 10 pitted olives
- 100 gr arugula
- olive oil
- salt and pepper
Method · 20 min
- Put the roasted bell peppers, almonds, olives, and 2 tablespoons of olive oil into the food processor attachment of the immersion blender and pulse until you have a nice, smooth sauce. Season to taste with salt and pepper.
- Cook the ravioli according to the instructions on the packaging.
- Place a large frying pan over medium heat and heat some olive oil in it. Add the Italian stir-fry vegetables and kale and fry for 4-6 minutes over high heat. Stir in the romesco sauce and the ravioli.
- Divide the vegetables and ravioli among the plates and garnish with a handful of arugula.
