{"id":19051,"date":"2019-03-20T07:39:02","date_gmt":"2019-03-20T07:39:02","guid":{"rendered":"https:\/\/horecamagazine.be\/ravioli-aux-asperges\/"},"modified":"2019-03-20T07:39:14","modified_gmt":"2019-03-20T07:39:14","slug":"ravioli-aux-asperges","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/ravioli-aux-asperges\/","title":{"rendered":"Ravioli aux asperges"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime; custom_padding=\u00a0\u00bb25.59375px|0px|25px|0px|false|false\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb3.20.2&Prime;]<strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>Ravioli aux asperges et \u00e9crevisses (Davigel)<\/li>\n<li>Sauce au beurre<\/li>\n<li>Feuille de nori<\/li>\n<li>Persil<\/li>\n<li>Cresson de fontaine<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<p>Mixer la moiti\u00e9 de la sauce au beurre avec la feuille de nori et l\u2019autre moiti\u00e9 avec le persil et le cresson de fontaine. Tremper le ravioli dans une eau bouillante sal\u00e9e et faire bouillir bri\u00e8vement. Disposer sur une assiette et finaliser avec les deux sauces.<\/p>\n<p><b>Suggestion de vin<\/b><\/p>\n<p>PEYRASSOL CUVEE DE LA COMMANDERIE ROS\u00c9 \u2013 AOP C\u00d4TES DE PROVENCE<\/p>\n<p>Une fois encore, les c\u00e9pages Cinsault, Syrah et Grenache constituent ici un trio \u00e9quilibr\u00e9 d\u00e9bordant de saveurs fruit\u00e9es. Apr\u00e8s la fermentation, ces c\u00e9pages sont \u00e9lev\u00e9s pendant quelques mois dans des cuves en inox. Nez expressif o\u00f9 domine le charme de petites baies sauvages parmi lesquelles des framboises. Id\u00e9al \u00e0 savourer \u00e0 l\u2019ap\u00e9ritif, pour accompagner quelques tapas, ce vin donnera \u00e9galement une r\u00e9plique parfaite \u00e0 tous les plats de poisson et de viande grill\u00e9s, ou \u00e0 un tartare de poisson ainsi qu\u2019\u00e0 des desserts aux fruits rouges frais.<span class=\"Apple-converted-space\">\u00a0<\/span><br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb3.20.2&Prime;][et_pb_image align=\u00a0\u00bbcenter\u00a0\u00bb src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/03\/Wijn_Gerecht7.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.20.2&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Ravioli aux asperges et \u00e9crevisses (Davigel) Sauce au beurre Feuille de nori Persil Cresson de fontaine Pr\u00e9paration Mixer la moiti\u00e9 de la sauce au beurre avec la feuille de nori et l\u2019autre moiti\u00e9 avec le persil et le cresson de fontaine. Tremper le ravioli dans une eau bouillante sal\u00e9e et faire bouillir bri\u00e8vement. Disposer [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":18983,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-19051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ravioli aux asperges | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Ravioli aux asperges\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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