ingredients

500g of ravioli at Saint Marcellin Saint Jean
1 kg frozen spinach
2 dl of cube broth
7 dl of cream
2 eggs
1 dl of white wine
2 chopped shallots
100g of butter
1 spoon of saffron pistil
chive

Steps

Flan of ravioli with Saint Marcellin and saffron cream

Crush the spinach, sauté in the pan and season.

In a large volume of water to boil, poach the ravioli for 1 minute. To prepare the flan, in a bowl, mix the cream and the eggs. In a round ramekin, put the spinach, the poached ravioli and the preparation of the custard. Put in the oven (th120 ° C) for 45 minutes.

Meanwhile, prepare the saffron cream, in a saucepan, add the broth, the white wine, the chopped shallots and the butter. Add sauce and cream and saffron.

Arrange the flan in the middle and pour the saffron cream. Serve immediately

tips

For decoration, add some saffron pistils.