Roquefort Ravioli
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Why it's good
The sauce opens the tasting with the roundness of tomato and sheep's milk cream. Beneath the tender pasta, the filling carries it all further with a fine cheesy note.
Ingredients
Sauce (83%): tomatoes · water · carrots · onions · sheep's milk cream · cold-pressed sunflower oil · Guérande salt · basil · oregano · turmeric
Pasta (11%): durum wheat semolina · water · eggs
Filling (6%): breadcrumbs · fromage frais · Roquefort · water · sunflower oil · salt · pepper
Allergens: gluten · milk · egg
*Organic ingredients. Certified organic by Ecocert France.
Preparation tips
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.
Nutritional information
This creation
A velvety tomato sauce with sheep's milk cream, tender ravioli and, at their heart, a delicate note of Roquefort.
What's inside
The filling combines fromage blanc and Roquefort. Around it, tomato is cooked with carrot and onion, scented with basil and oregano, then enriched with sheep's milk cream, which gives it a generous velvety texture that coats every ravioli.
Why you'll love it
Because it brings together the roundness of a tomato sauce with sheep's milk cream and the relief of a touch of Roquefort. A generous dish, made to be enjoyed piping hot and mopped up to the very last spoonful.
How to enjoy
Served piping hot in a shallow bowl, with a slice of lightly toasted walnut bread topped with a few crumbs of Roquefort and a very fine drizzle of honey. Dip it into the tomato and sheep's milk cream sauce to bring together the crunch of the bread, the sweetness of the honey and the character of the cheese.
