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.