Ravioli Stew

Ingredients

• 2 onions
• 2 tbsp olive oil
• 800 ml vegetable broth (instant)
• 2 tbsp pesto (jarred)
• 150 g crème fraîche
• 1 large can tomato
• 500 g ravioli (meat filling; refrigerated shelf)
• Salt
• pepper (ground)
• basil (for garnish)

Instructions

1. 1.

   Dice the onions coarsely and sauté them in a pot with hot oil until translucent, then pour in the broth, stir in pesto and crème fraîche, bring to a boil and simmer for about 5 minutes.

2. 2.

   Meanwhile, drain the tomatoes and chop them into small pieces.

3. 3.

   Add the ravioli and tomato chunks to the broth and cook over gentle heat for 5 minutes. Season with salt and pepper. Serve garnished with basil leaves.