Product: As tradition dictates, the recipe for the IGP Label Rouge Dauphiné raviole consists of a dough made from soft wheat flour and fresh eggs; enveloping a filling prepared from Comté AOP ripened for at least 4 months, fresh eggs, fromage blanc from the Drôme and parsley browned in butter.
Count 125g of ravioli per person as a side dish or 185g if you eat them as a single course!
Producer: Since 1935, Saint Jean has been offering recipes based on traditional know-how: ravioli, quenelles, fresh pasta and ready-made meals.
Ingredients: Pasta 50%: Soft wheat flour, water, fresh eggs, sunflower oil. Filling 50% : French-style cream cheese, Comté, French Emmental, parsley, fresh eggs, salt, butter
Preparation: Bring 2 litres of salted water to a simmer, with a splash of olive oil or a chicken stock cube. Plunge the frozen ravioles into the water. Delicately stir with a slotted spoon to detach the squares. Never let the water boil.
Let the ravioles simmer for 2 minutes at skim the cooked ravioles off the surface of the water with a slotted spoon.
The ravioles are fragile, do not drain them in a colander. Place the ravioles immediately in a hot dish with a drizzle of olive oil of cream, or directly onto plates. Serve immediately!
Weight: 1 KG
Allergens: gluten, lactose, egg
Stuffs to consider: Delivered frozen