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Ingredients
Raviolideeg
- 200 g bloem voor pasta
- 2 eieren
- 1 el olijfolie
Vulling
- 2 takjes verse peterselie, plus voor de garnering
- 40 g Parmezaanse kaas
- 50 g gepelde walnoten
- 30 g boter, ongezouten of gezouten (van koemelk)
- 100 g peren in blokjes gesneden (1 cm)
- 20 g zongedroogde tomaten doormidden gesneden
- 150 g ricotta
- ½ tl zout
- ½ tl gemalen zwarte peper
- 3 snuifjes gemalen nootmuskaat
Saus
- 1 teentje knoflook
- 30 g sjalot
- 30 g boter, ongezouten of gezouten (van koemelk)
-
1
tl bloem
or 1 tl maïszetmeel - 180 g groentebouillon
- 200 g Champagne
- 20 g room, 25% v.g
- 1 - 2 tl zout
- 1300 g water
- 20 g grenadine
- Nutrition
- per 4 porties
- Calories
- 11769.9 kJ / 2813.1 kcal
- Protein
- 89.3 g
- Carbohydrates
- 233.2 g
- Fat
- 161.2 g
- Saturated fat
- 60.3 g
- Fiber
- 23.3 g
- Sodium
- 4487.4 mg
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