Fresh ravioli with chicken fillets and tomato sauce

Name: fresh ravioli with chicken fillets and tomato sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 1 toe garlic; 1 zucchini; 295 g grilled red peppers in a pot; 250 g chicken fillets; 2 el traditional olive oil; 425 ml au basilic tomato pulp; 500 g fresh ravioli 5 formaggio; 75 g grated cheese for pasta

Fresh ravioli with 5 cheeses and chicken fillets in sugo pasta sauce with courgette and roasted pepper strips.

Ingredients

Directions

Clean the onions and garlic and cut them. Wash the courgette, halve in length and cut into slices of 1 cm thick.
Drain the peppers and cut into strips. Slice each chicken filet cheese in half and sprinkle with salt and pepper.
Bring a large pot of water to the boil for the ravioli. Heat the oil in the frying pan and fry the chicken fillets for 1 min on medium heat.
Times regularly. Add the onion and garlic and cook for 3 minutes on medium heat. Add the courgette and cook for another 4 minutes.
Change regularly. Add the pepper strips and tomato pieces and heat for 2 minutes on low heat.
When the water is boiling, add the ravioli and possibly salt and cook for 6 minutes until al dente.
Drain the pasta and spread over deep plates, spoon over the sauce and sprinkle with the cheese.