Florentine salmon fillet
Standard
Serve hot
Mezzalune Quattro Formaggio with Roquefort cream
Very easy
Serve hot
Print recipe
Ingredients
- Mezzalune Quattro Formaggio (ref. D24) - 3 pcs
- Formaggio sauce (ref. H7) - 50 g
- Roquefort - 15 g
- Heavy cream - 10 cl
- Sage chips (fried sage leaf) - 3 to 5 pcs
- Salt and pepper
Preparation
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Ingredients
- Mezzalune Quattro Formaggio (ref. D24) - 3 pcs
- Formaggio sauce (ref. H7) - 50 g
- Roquefort - 15 g
- Heavy cream - 10 cl
- Sage chips (fried sage leaf) - 3 to 5 pcs
- Salt and pepper
Mezzalune Quattro Formaggio with Roquefort cream
Preparation
Heat the formaggio sauce in a pan with the Roquefort and the cream. Stir until homogeneous and season if necessary.
Reheat the filled pasta in lightly salted boiling water for 5 minutes and drain.
Dress the sauce on a warm dish with the filled pasta on top. Finish with sage chips.
Cold line preparation
Follow the steps for preparing the sauce and let it cool down.
Place the filled pasta on a perforated GN-plate in the steamer (100°C with 100% steam) for 2 to 3 minutes. Let them cool down in accordance with the current hygiene standards.
Arrange the cold sauce together with the ravioli in a tray and decorate with the sage chips.