Raviolo 5 formaggi with a Mozzarella sauce
Recipe Weight: 304g per Portion
| HILCONA Pasta Fina Raviolo 5 Formaggi, 2 x 2 kg, IQF | 2.000 kg |
| Butter | 0.020 kg |
| Shallots, chopped, 3 mm | 0.100 kg |
| Full cream 35% | 0.500 kg |
| Mozzarella, grated | 0.300 kg |
| Salt | 0.008 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Cherry tomatoes on the vine | 0.100 kg |
| Chervil bunch | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• In a heavy pan melt the butter and heat the olive oil gently
• Add the cream and the mozzarella and bring to the boil
• Let reduce slightly over low heat for 5 to 10 minutes. Take care to always stir it
• Season with salt and pepper
• At the same time, put the ravioli in boiling water for 3 minutes, and let drain
• Put the ravioli into bowls and pour the mozzarella sauce over the pasta
• Garnish with cherry tomatoes and the chervil
• Serve immediately
Suggestion:
• If you like, you can add a finishing touch with a sprinkle of chives
| Nutritional values | per portion |
|---|---|
| Energy | 2805 kJ |
| Energy | 671 kcal |
| Fat | 38 g |
| - of which saturates | 23 g |
| Carbohydrates | 51 g |
| - of which sugar | 6.4 g |
| Fibre | 2.8 g |
| Protein | 30 g |
| Salt | 3.4 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.