Spinach Ravioli

Ingredients

• 250 g Mushrooms
• 100 g cherry tomatoes
• 100 g young spinach leaves
• 1 bunch chervil
• 2 Spring Onions
• 4 tbsp olive oil
• Salt
• freshly ground pepper
• juice of ½ lemon
• 600 g fresh spinach ravioli (refrigerated or loose)

Instructions

1. 1.

   Clean, trim and halve the mushrooms. Rinse and halve the cherry tomatoes. Wash, trim and drain the spinach. Gently rinse the chervil, shake dry and pluck the leaves from the stems. Trim, wash and finely chop the spring onions.

2. 2.

   Heat olive oil in a pan. Quickly sear the mushrooms over high heat. Season with salt and pepper. Transfer to a large bowl. Toss in the tomatoes, spinach, spring onions and chervil loosely. Drizzle lemon juice over the mixture.

3. 3.

   Cook the ravioli according to package instructions in plenty of salted water. Drain and let rest. Serve together with the mushroom mixture.