11er Cream Cheese Ravioli | in a tomato-parmesan breading with fried asparagus and hazelnuts
Preparation
- Take the 11er Cream Cheese Ravioli out of the deep freeze and leave to thaw while preparing the breading.
- Mix the breadcrumbs, garlic, basil, cherry tomatoes, olive oil and parmesan together in a mixer.
- Whisk the eggs in a dish. Place the flour and breadcrumbs in a dish too.
- Remove the thawed 11er Cream Cheese Ravioli from the package and dredge first in the flour, then in the eggs and finally in the breading.
- Then fry in a deep fat fryer or pan with plenty of fat.
- Fry the asparagus in olive oil with garlic, add coarsely chopped hazelnuts and season with salt and pepper.
- Wash and prepare the lettuce hearts, radicchio, red coral lettuce, radishes and edible blooms and arrange attractively on a plate.
- Decorate with fried asparagus with hazelnuts.
- Cut the baked 11er Cream Cheese Ravioli in half lengthwise and distribute over the salad.
- Decorate everything nett with blossoms and serve.
Ingredients
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11er Cream Cheese Ravioli
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Breadcrumbs
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Basil
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Cherry tomatoes
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1 clove of garlic
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Parmesan
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Olive oil for frying
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Eggs and flour for breading
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Lettuce hearts
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Radicchio
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Red coral lettuce
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Radishes
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Edible blooms
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Roughly chopped hazelnuts
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Asparagus
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Salt and pepper
