Raviolini Ratatouille
with herb cream sauce & root vegetables

Ingredients for 10 Persons

• 2200 g HILCONA Raviolini Ratatouille, frozen
• 60 ml Rapeseed oil
• 40 g Onions, chopped
• 20 g Celeriac, diced
• 40 g Carrots, diced
• 40 g Fennel, strips
• 5 g Garlic, chopped
• 1000 ml Water
• 800 ml frischli Organic Oat Creme Cuisine
• 70 g Vegetable bouillon powder
• 2 g Nutmeg, ground
• 2 g Pepper, black
• 300 g Julienned vegetables
• 30 g Fresh herbs, chopped
• 20 g Chives, cut
• 10 g Orange zest
• 30 g Margarine (without animal-derived ingredients)
• 420 g HILCONA THE GREEN MOUNTAIN Balls, frozen
• 200 g Carrots, diced
• 15 g Citrus thyme

Preparation

1. Blanch and shock-chill julienned vegetables.
2. Heat the rapeseed oil in a tilting pot. Sauté onions, celeriac, carrots, fennel and garlic. Fill-up with water and frischli Organic Oat Creme Cuisine and bring to a boil. Simmer for approx. 10 minutes and bring to taste with bouillon powder, pepper and nutmeg.
3. Mix the sauce well and thicken it with the roux. Add the herbs and julienned vegetables and simmer gently for approx. 5 minutes.
4. In the meantime, cook the pasta at 95 °C and 100 % in the pre-heated CombiSteamer for approx. 8 minutes.
5. Arrange the pasta with the sauce and garnish with chives.