Goat's Cheese and Honey Ravioli
On the palate, the sauce is generous and velvety, with tomato to the fore. At the heart of the ravioli, a cheesy nuance mingles with the natural sweetness of the sauce.
Sauce (83%): tomatoes · water · carrots · onions · sheep's milk cream · cold-pressed sunflower oil · Guérande salt · basil · oregano · turmeric
Pasta (12%): durum wheat semolina · water · eggs
Filling (5%): fromage frais · breadcrumbs (wheat flour, brewer's yeast, salt) · goat's milk tomme · honey · sunflower oil · Camargue salt · pepper
Allergens: gluten · milk · egg
*Organic ingredients. Certified organic by Ecocert France.
Warm gently in the jar, in the microwave or in a bain-marie. For a more generous serving, pour into a dish and place in the oven for a few minutes.
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This creation
A velvety tomato sauce with sheep's milk cream, tender ravioli and the pairing of goat's cheese and honey tucked into the heart of the filling.
What's inside
In the filling, goat's tomme meets fromage blanc and a touch of honey. Around it, tomato simmers with carrot and sheep's milk cream, carrying this pairing into a gentle, generous sauce.
Why you'll love it
Because it gives the pairing of goat's cheese and honey all the indulgence of a dish in sauce: hot, creamy and generous.
How to enjoy
Poured into a dish, topped with thin slices of goat's tomme and a little thyme, then placed in the oven until the cheese begins to melt. Once out of the oven, add a few drops of honey and a twist of black pepper, and serve with toasted sourdough to make the most of the sauce.
How to enjoy
Poured into a dish, topped with thin slices of goat's tomme and a little thyme, then placed in the oven until the cheese begins to melt. Once out of the oven, add a few drops of honey and a twist of black pepper, and serve with toasted sourdough to make the most of the sauce.
