Florentine salmon fillet
Standard
Serve hot
Ravioli con caprino fresco e spinaci
Extremely difficult
Print recipe
Ingredients
- Ravioli Pomodoro and Mozzarella (ref. D23) - 7 pcs
- Formaggio sauce (ref. H7) - 80 g
- Fresh goat cheese - 50 g
- Fresh cream - 10 cl
- Leaf spinach - 60 g
- Chopped garlic - 1/2 clove
- Chopped chives - 10 g
- Salt and pepper
Preparation
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Ingredients
- Ravioli Pomodoro and Mozzarella (ref. D23) - 7 pcs
- Formaggio sauce (ref. H7) - 80 g
- Fresh goat cheese - 50 g
- Fresh cream - 10 cl
- Leaf spinach - 60 g
- Chopped garlic - 1/2 clove
- Chopped chives - 10 g
- Salt and pepper
Ravioli con caprino fresco e spinaci
Preparation
Melt the garlic in a dry pan. Add the formaggio sauce and fresh goat cheese. Mix well to a homogeneous mass. Season if necessary. Pan-fry the spinach leaves with olive oil and season them.
Heat the ravioli in lightly salted boiling water for 5 min. and drain.
Arrange the ravioli nicely on warm dishes and cover gently with the sauce. Decorate with chives.
Preparation in cold line
Prepare the sauce as explained above and add the chives once the mixture is homogeneous. Let cool down. Pan-fry the spinach leaves with olive oil and season them.
Place the ravioli nicely next to each other in a perforated GN-plate and steam for 4 min. at 100°C with 100% steam. Then allow to cool down in accordance with the hygiene standards.
Arrange the ravioli in a tray and cover with sauce.