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
-
11er Cream Cheese Ravioli
-
Breadcrumbs
-
Basil
-
Cherry tomatoes
-
1 clove of garlic
-
Parmesan
-
Olive oil for frying
-
Eggs and flour for breading
-
Lettuce hearts
-
Radicchio
-
Red coral lettuce
-
Radishes
-
Edible blooms
-
Roughly chopped hazelnuts
-
Asparagus
-
Salt and pepper