200°C · 20-35 minAllergens
Gluten
Lactose
Ei
Sulfiet
Mosterd
VisGrilled Salmon with Ravioli
This luxurious dish features fresh spinach and ricotta ravioli paired with a dill cream sauce and smoked salmon. The fresh salmon fillet with skin from the grill creates a perfect combination with the ravioli. The salad of garden peas, green asparagus, and crunchy Italian salad leaves with a refreshing herb vinaigrette completes the feast ;)
Smoked salmon, fresh salmon fillet with skin, fresh ravioli (wheat flour, ricotta, Parmesan cheese, spinach, carrot, white onion, pasteurised free-range eggs, organic vegetable stock, corn starch, sea salt and pepper), fennel, cucumber, green asparagus, white onion, mixed salad, garden peas, radish, garlic, fresh chives, dill, tarragon, chervil, parsley, rosemary and thyme, confit lemon, pasteurised barn eggs, crème fraîche, cream, Dijon mustard, white wine, organic vegetable stock, extra virgin olive oil, butter, white wine vinegar, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, sulfiet, vis.
Microwave
Remove the salmon with baking paper from the dish. Heat the ravioli loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Then place the salmon on top, cover again, and heat everything for another 1-2 minutes. Serve with the salad and vinaigrette (cold).
Oven — 200°C, 20-35 minMarleen's choice
Remove the salmon with baking paper from the dish. Heat the ravioli covered with aluminium foil or an oven-safe plate for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Then place the salmon on top, cover again, and heat everything for another 3-5 minutes. Note: the ravioli may become a bit dry, add a tablespoon of water per portion before heating if necessary. Serve with the salad and vinaigrette (cold).