I wanted to make you discover a product from us that I love so much the royan. Leah, you were already prepared for mini-casserole dishes of ravioli au gratin and here I you the offers in a way that I love, just roasted in the pan… mmm…a real treat. More about ravioli, Grenoble, france now shop at place Sainte Claire les Halles, I invite you to take a tour, there are only good things.
And to accompany all this, a small cream of butternut squash statement of Espelette, because, yes, the spring is desired, then we take the opportunity to enjoy good small soups !
And royan, you prefer how ?
Velouté of butternut squash with the Espelette pepper and ravioli roasted
Ingredients (for 2)
- 400 g butternut squash
- 50 cl of water
- 1 plate of ravioli Royans
- 1 onion
- 1 tbsp of tomato concentrate
- 1 pinch of Espelette pepper
- 1 drizzle of olive oil
- Salt and pepper
Wash and cut the butternut squash into small pieces. Chop coarsely the onion and put it in a casserole dish with a drizzle of olive oil. Sauté 5 minutes over high heat, stirring.
Add the water, tomato paste, piment d’espelette and cook for 30 minutes. Mix and adjust the seasoning.
Remove the ravioli, heat the oil over high heat in a frying pan and add the ravioli. Let grill 2-3 minutes, stirring frequently. Arrange on a plate covered with paper towels to remove the fat. Season with a pinch of salt.
Serve the cream soup in bowls and add the ravioli on top.