- Drizzle of olive oil
- 2 packets Grand Italian Protein Beef ravioli
- 1 brown onion
- 2 medium carrots
- 2 stalks celery
- 500g sliced mushrooms
- 1 cup vegetable or beef stock
- 700g Mutti Passata
- 1 cup water
- 1 sachet Mingles Spaghetti seasoning
- 4 slices or 1 cup cheese
INSTRUCTIONS:
INGREDIENTS
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Cook the ravioli according to the package instructions (about 5 minutes).
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In a large pot over medium heat, add a drizzle of olive oil.
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Finely dice the onion, carrots, and celery. To save time, you can blend them until finely chopped.
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Once the onion is browned, add the mushrooms (you can blend them with the other veggies if desired).
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Pour in the stock and add the Mingles seasoning. Cover for 2-3 minutes until the mushrooms soften.
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Stir in the tomato paste, passata, and water, then bring to a boil.
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Once boiling, reduce the heat, drain the ravioli, and add it to the sauce. Mix well.
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Add the sliced cheese (or sprinkle it on top to melt).
Prep time: 10 minutes
Cook time: 20 minutes
NOTES:
I used Mutti brand for my passata.
Feel free to use grated cheese I just only had sliced.
