Ingredients for 4 servings
2 pcs onions
2 tbsp olive oil
750 ml vegetable broth
3 tbsp pesto verde
175 g crème fraîche
750 g tomatoes, whole, peeled (can)
500 g ravioli with meat filling (fresh, refrigerated)
1 pinch of salt
1 pinch of black pepper, freshly ground
1 piece cress bed
Recipe preparation
Ravioli stew
