Tomato ravioli with buffalo mozzarella, rocket and pine nuts

In this post, I’ll show you a quick recipe for tomato ravioli with buffalo mozzarella on a bed of rocket with tomatoes and pine nuts.

Ravioli are great when they are deliciously filled and well prepared. For the tomato ravioli, I usually serve in the refrigerated shelves of selected supermarkets. You should find a selection of fresh pasta on the refrigerated shelf of every well-stocked supermarket. Alternatively, I also like to go to Italian specialist markets and buy super freshly made pasta from the refrigerated shelf there.

Once you have found the right ravioli, all you need is a really good buffalo mozzarella, some rocket, sweet cocktail tomatoes and pine nuts. The preparation of this dish is really super quick, because the ravioli are only briefly sweated in a little oil in a pan. Then there are the tomatoes, while the pine nuts are roasted separately. The tomato juice and olive oil give you a small noodle stock in your pan, with which you mix everything nicely. Then all you need to do is lay out a bed of rocket on your plate, add the tomato ravioli and tomatoes, place the mozzarella in the middle and sprinkle the pine nuts on top. The dish is then rounded off with a little balsamic cream. Your dish is ready!

Easy recipe

Tomato ravioli with buffalo mozzarella, arugula and pine nuts

In Tomato ravioli with buffalo mozzarella, rocket and pine nuts, arugula meets cocktail tomatoes. The recipe can be served at the centre of the meal.

Prep time

10 min

Cook time

10 min

Yield

2 servings

Save on Pinterest Share Print

Ingredients

− 2 +

• 250 gravioli with tomato and mozzarella filling
• 50 garugula
• 10cocktail tomatoes
• 125 gbuffalo mozzarella
• 30 gpine nuts
• 1 tablespoonolive oil
• 1 teaspoonbalsamic cream
• salt, pepper

Copy ingredients

Instructions

Cook mode

1. Heat a pan with olive oil and fry the ravioli in it
2. halve the tomatoes and add them to the pan
3. season everything with salt and pepper and let it simmer at low heat
4. in another pan, roast the pine nuts until golden brown
5. halve the mozzarella and serve it together with the arugula, pine nuts and tomato ravioli. Finally, drizzle everything with balsamic cream.

Nutrition per serving

Calories

567 kcal

Protein

25.1 g

Carbohydrates

46.3 g

Sugar

23.6 g

Fat

34.3 g

Saturated fat

11 g

Fibre

10 g

Salt

2 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.