Antipasto pasta with coburger ham
2022-09-09
- Ready In: 20m
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Nutritional Info
This information is per serving.
-
Calories
775 -
Fat
42 -
Carbs
60 -
Protein
36
Ingredients
- 280g Fresh Ravioli
- 50g Coburgerham
- 120g Artisjokhearts
- 40g Rucola
- 20g Pistachios
- 1/2 Can canned cherry tomatoes
- 1 Red Onion
- 1 Buffalo Mozarella
- 80g Roasted Paprikasauce
- 1 tbsp Olive Oil
- 1/2 Vegetable Bouillon Block
Method
Step 1
Drain the artichoke hearts in a colander. Then cut the artichoke hearts into quarters. Cut any large pieces in half again. Cut the onion into half rings. Roughly chop the pistachios.
Step 2
Heat ½ tbsp olive oil per person in a wok or frying pan and fry the onion for 2 minutes over low heat. Then add the artichoke hearts, canned cherry tomatoes and the roasted pepper sauce. Let the sauce simmer for 5 minutes over medium heat. Season with salt and pepper.
Step 3
Bring plenty of water to the boil in a pan with a lid for the ravioli and crumble 1/4 stock cube per person on top. Carefully separate the ravioli and cook, covered, for 4-6 minutes. Then drain and mix with the roasted pepper-tomato sauce.
Step 4
Divide the arugula among the plates and divide the pasta over it. Tear apart the buffalo mozzarella and Coburger ham and divide over the pasta. Garnish with the pistachios. Finish with extra virgin olive oil to taste and possibly some freshly ground black pepper.