Spinach ravioli with creme julienne vegetables
50 ml Meggle Creme Cuisine
150 g spinach
5 ml olive oil
50 ml Creme Cuisine
50 g carrot
50 g zucchini
5 g thyme
Mix the flour and eggs until a consistent dough is produced. Then begin kneading the dough with your hands on a board sprinkled with flour.
Sauté the garlic and spinach in pan, add Meggle Creme Cuisine to mellow the flavours and allow to reduce. Place the filling on the rolled out dough.
Shape the dough into ravioli and cook in boiling water.
Julienne the carrot and courgette, blanch in water, transfer to a hot pan and top with Meggle Creme Cuisine and add salt and pepper to taste.
Then sprinkle with chopped thyme.