Ravioli with creamy mushroom sauce

Ingredients for 2 servings

For the Ravioli

  • 250 g Ravioli with spinach-arugula-filling (e.g., of Bioverde)
  • 100 g oyster mushrooms – cut into slices
  • 100 g mushrooms – cut into slices
  • 100 g sugar snap peas – if necessary, pull strings, and diagonally cut in half
  • 1 mild red chilli – remove seeds and cut into rings

Liquid ingredients and spices

  • 150 ml soy cream
  • 2 TABLESPOONS peanut oil
  • 1 TBSP Tamari (or soy sauce)
  • 1 TSP potato starch with 2 TABLESPOONS water to mix
  • 1 TSP Yaconsirup
  • ½ TSP organic Lemon zest
  • Crystal salt
  • Pepper from the mill


Preparation time about 10 minutes cooking/baking time approx. 10 minutes

A pot with water and bring to a boil, lightly salt, and the Ravioli with sugar snap peas for 3 to 4 Min. al dente (firm to the bite) cook. Then using a colander drain; approximately 50 ml of the cooking water to absorb.

By the way a frying pan heat the peanut oil and the mushrooms for 5 Min. fry for a minute. Then the chilli rings, and fry briefly. With the boiling water and the soy cream deglaze, Tamari, Yaconsirup, Lemon zest and 2 Min. simmer.

Then the potato starch, stir and bring to a boil. The Ravioli and sugar snap peas, stirring gently, to heat, season with salt and pepper.

The Ravioli and serve immediately.

Nutritional values per Serving

  • Calories: 450 kcal
  • Carbohydrates: 24 g
  • Protein: 15 g
  • Fat: 32 g