Ravioli Raclette Cheese with a creamy paprika sauce
Recipe Weight: 456g per Portion
| HILCONA Pasta Classic Ravioli Raclette Cheese, 2 x 2 kg, IQF | 1.800 kg |
| Waxy diced potato 15 x 15 x1 5 mm | 0.500 kg |
| Silver/pearl onions, IQF | 0.200 kg |
| Rapeseed oil | 0.030 l |
| Onion strips | 0.250 kg |
| Garlic, chopped | 0.010 kg |
| Sweet paprika | 0.012 kg |
| Double-concentrated tomato purée | 0.020 kg |
| Bechamel Sauce | 1.400 l |
| Full cream 35% | 0.120 l |
| Vegetable bouillon powder vegan | 0.010 kg |
| Black pepper, whole | 0.002 kg |
| Thyme bunch | 0.015 kg |
| Sbrinz cheese, grated | 0.200 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the bechamel sauce according to the recipe
• Steam cook the diced potato until it is still just a little firm
Method:
• Mix the ravioli, diced potato and the pearl onions
• Portion into GN 1/1 trays maximum 2kg per tray
• Sauce:
Heat the rapeseed oil in a pot. Cook the sliced onions. Then gently cook the garlic, and the paprika powder. Add the tomato concentrate and add the bechamel and the cream
• Bring to the boil and let gently simmer for around 10 minutes until the onions are tender. Season with the bouillon powder and freshly ground pepper
• At the same time, cook the ravioli in a combisteamer at 95°C and 100% steam for 6 minutes
• Plate the pasta and sauce attractively, and garnish with the thyme
Suggestion:
• Serve the grated cheese separately
| Nutritional values | per portion |
|---|---|
| Energy | 3380 kJ |
| Energy | 808 kcal |
| Fat | 41 g |
| - of which saturates | 20 g |
| Carbohydrates | 78 g |
| - of which sugar | 15 g |
| Fibre | 5.5 g |
| Protein | 29 g |
| Salt | 4.1 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Soybeans | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.