Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
680 g red label ravioli Saint John
200 g fresh salmon
120 g spinach
160 g of Cream of Parmesan with Menton lemon aix&terra
Organic garlic olive oil IGP de la Drôme aix&terra
220 g liquid cream 35 %
20 g parmesan powder
Salt - pepper
To make this Gratin ravioles, wash the fresh spinach. Fry it in a pan over a high heat, adding a dash ofOrganic garlic olive oil IGP de la Drôme aix&terra for 2 minutes.
Remove the skin and bones from the salmon. Rinse, pat dry and cut into pieces.
In a large bowl, combine the 35 % liquid cream and the Cream of Parmesan with Menton lemon aix&terra. Add the spinach and salmon to the sauce. Season with salt and pepper. Detach the red label ravioli Saint John into the mixture and mix.
Arrange the mixture in a baking dish. Sprinkle with parmesan cheese. Leave to bake for 15 minutes in a preheated oven at 180°. Serve as soon as it comes out of the oven.
To make a success of your Gratin ravioles, use frozen ravioles, previously detached. It will be easier to mix them with the preparation.
Parmesan PDO is honoured by the starred chef Julien Allano who reinvents his famous Parmesan cream in the aix&terra style, adding the emblematic Menton lemon.
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