Spinach Raviolo Frittata
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Nowadays, the capability must be flexible to be at the very top of the "-to-bring-list". What I like about it is that you look at this things from time to time from other directions. In the development of recipes, for example, that I particularly enjoy. I like to try the main ingredient from different perspectives and think about whether you could not leave with the usual preparation paths. The same goes for better or worse, because not every ingredient is.
A new opportunity as I had, by the request of the stone house. They asked if I wanted me a product from your large assortment of Roast - and sausage as well as potato and Pasta products and choose to make something out of it. After I'm through almost the whole of the stone house range fed have ? , I decided as the old "Pasta-mouse" for a variety from the "Creazioni di Pasta"range, namely for the "stone house spinach Raviolo with Pecorino refined".
The stone house of Pasta-a promise, incidentally, is a great thing, the States that the products without flavour enhancers, colours and preservatives and used cage-free eggs come. Why do I have spinach with me just for the stone house-Raviolo've decided? Because they taste totally delicious, my son husband has pitched in and I had to prepare fancy Ravioli in a different way.
The spinach ravioli Frittata, for which I made the spinach Raviolo not in the salt water gare, but simply "in the pan, slap" came from. The Frittata is a tasty response from the Italians to the Spanish Tortilla, and a kind of Omelette or as egg cake referred to. I love her very much, because they can also be great for the rest of the recycling of vegetable and co. use. Because inside everything what you want and now even filled stone house spinach Raviolo ? comes in addition to a lot of Egg just .
With a crisp salad, the spinach ravioli Frittata is also wonderful as a delicious and healthy main meal and the egg is a perfect substitute for meat. Unless you Refine like you can with sausage and ham, which harmonizes also wonderful with a Frittata. It is also available as a between meal prima or on a Buffet, because you can eat the spinach Raviolo Frittata hot, warm but also cold.
Spinach Raviolo Frittata
INGREDIENTS
YOU WILL NEED AN OVEN-PROOF PAN WITH CA. 26CM DIAMETER (OR BAKING DISH)
- 200 g spinach-ravioli - from the stone house, spinach Raviolo with Pecorino refined
- 6 Eggs - Size M
- 15 g garlic, chopped/chopped - Alternatively: chives
- 2 pieces spring onions - cut in thin rings
- 125 g of Mozzarella - cut into small cubes
- 40 g Pecorino cheese, freshly grated - Alternative: Parmesan cheese
- 150 ml cream
- Salt and pepper - to Taste
- 1 TBSP Butter
INSTRUCTIONS
- First of all, the oven on 170 degrees in convection heating.
- If You want everything at the start and lay out and prepare The spring onions in rings, cut the garlic and the Mozzarella cut in small pieces, as well as the Pecorino, grate finely.
- Then're warming You 1 tablespoon of Butter in an ovenproof frying pan and dünstest the spring onions briefly.NOTE: If You are not oven-proof pan, You can everything later in a shallow greased baking dish.
- Now wave You the spinach Ravioli in a pan and take them out of the stove.
- In a bowl, beat with the whisk the 6 eggs with the cream on, vermengst in connection with the Mozzarella, the Pecorino cheese and the wild garlic (or chives) , and taste everything well with salt and pepper from.
- The egg cream is poured You now about Your spinach Ravioli in the pan and give it for approx. 20-25 minutes on the middle rack in the preheated oven.
- The Frittata is ready when it is nicely browned and the Egg cooked is. After you have taken out of the oven, You let it still for a few minutes before Serving to rest. I wish You a good appetite!