Ravioli with roasted cherry tomatoes

Ingredients

Italian ravioli with vegetable filling (Dm) 1 packet

with vegan filling

Vegan cream 200 packet

Cherry tomatoes (Edeka) 80 Portion

Onion (Basis) 1 Whole (medium)

Garlic clove 1 Piece

Virgin olive oil 1 Tablespoon

Tomato paste (Basis) 30 Portion

2 EL

Preparation

1. 1

   As I didn't want to use a second pan for cooking, I heated some water in the pan and cooked the ravioli there for 4 minutes, then put them in a sieve.

2. 2

   Chop the garlic and onions, sauté in the olive oil, add the tomato purée and sauté.

3. 3

   Wash the tomatoes, cut in half, add to the pan and sauté, deglaze with the cream, bring to the boil, reduce a little and season with salt and pepper.⠀

4. 4

   Add the ravioli to the sauce, heat briefly and toss well, done!