Raviolini Verdura with a vegetable sauce
Recipe Weight: 436g per Portion
| HILCONA Pasta Professional Raviolini Vegetables, 10 kg, IQF | 2.600 kg |
| Olive oil | 0.040 l |
| Onions, chopped into 3mm cubes | 0.055 kg |
| Garlic, chopped | 0.015 kg |
| Red pepper 8 x 8 mm | 0.350 kg |
| Diced Zucchini 8 x 8 x 8 mm | 0.200 kg |
| Carrot cubes 5 x 5 x 5mm | 0.050 kg |
| Tap water | 0.280 l |
| Tomato Sauce | 0.750 l |
| Vegetable bouillon powder vegan | 0.005 kg |
| Salt | 0.005 kg |
| Ground white pepper | 0.001 kg |
| Oregano bunch | 0.010 kg |
Preparation
Preparation:• Prepare all the ingredients
• Remove the leaves from the oregano and chop finely
Method:
• Heat the olive oil in a pot
• Sweat the peppers, zucchini, carrots, onions and garlic in the olive oil
• Add the water and the tomato sauce
• Season according to taste with salt, pepper and bouillon powder
• At the same time, cook the ravioli in a preheated combisteamer at 95°C and 100% steam for 6 minutes
• Plate the pasta and sprinkle over the oregano
Suggestion:
• Steam-cook vegetables beforehand, and mix them with just a little water then add the tomato sauce in big pieces as a variation
| Nutritional values | per portion |
|---|---|
| Energy | 2214 kJ |
| Energy | 529 kcal |
| Fat | 9.1 g |
| - of which saturates | 2.7 g |
| Carbohydrates | 87 g |
| - of which sugar | 15 g |
| Fibre | 7.3 g |
| Protein | 20 g |
| Salt | 4.0 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | 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.