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Open ravioli with spinach and poached egg
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 270
  • Fat about 14g
  • Carbohydrates about 20g
  • Protein about 15g
This is needed
This is needed for 4 people
Ravioli
  • 450 g frozen creamed spinach, defrosted
  • 150 g cherry tomatoes, halved
  • 4 white lasagne sheets
Poached eggs
  • 1.5 litres water
  • 1 dl white wine vinegar
  • 4 eggs
  • 100 g cream cheese (e.g. Le Petite Chavroux), roughly crumbled
  • a little salt
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And that's how it's done
And that's how it's done
Ravioli
Cook the lasagne sheets in boiling salted water until al dente, rinse in cold water, drain. Place the sheets on a clean kitchen towel. Heat the creamed spinach, stir in the cherry tomatoes. Spoon a little spinach onto each plate, place half a lasagne sheet on top, repeat the process. Spread the remaining spinach over the top.
Poached eggs
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain. Place the poached egg on top of the spinach. Dollop the cream cheese on top, season with salt.