{"id":1815,"date":"2022-10-06T13:53:34","date_gmt":"2022-10-06T12:53:34","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1815"},"modified":"2023-07-20T14:42:03","modified_gmt":"2023-07-20T13:42:03","slug":"bouillon-de-force-avec-des-raviolis-a-la-moutarde-et-aux-epinards","status":"publish","type":"page","link":"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/bouillon-de-force-avec-des-raviolis-a-la-moutarde-et-aux-epinards\/","title":{"rendered":"Bouillon de force avec raviolis au topfen et aux \u00e9pinards"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

Bouillon de force avec raviolis au topfen et aux \u00e9pinards<\/h2>\n \n
<\/div>\n\n

Hans Mandl a appris et cuisin\u00e9 dans les meilleures maisons et est cofondateur de QimiQ avec Rudolf Haindl. Il est synonyme de perfection, de cr\u00e9ativit\u00e9 et surtout de r\u00e9gionalisme. Cette recette refl\u00e8te exactement son credo. Un plat divin qui fera tomber tout le monde \u00e0 la renverse. C'est promis.<\/p>\n<\/div>\n \n

<\/div>\n\n D\u00e9couvrez la recette dans notre base de donn\u00e9es de recettes<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingr\u00e9dients pour 10 portions (2 litres de bouillon de force)<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

Pour la p\u00e2te \u00e0 nouilles<\/strong><\/p>\n

    \n
  • 500 g de farine<\/li>\n
  • 4 \u0153uf(s)<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe d'huile d'olive<\/li>\n
  • Sel<\/li>\n<\/ul>\n<\/div>\n

    Pour la farce<\/strong><\/p>\n

      \n
    • 250 g de base de sauce QimiQ<\/li>\n
    • 100 g d'\u00e9chalote(s) finement cisel\u00e9e(s)<\/li>\n
    • 1 gousse(s) d'ail, finement hach\u00e9e(s)<\/li>\n
    • 60 g de beurre<\/li>\n
    • 250 g d'\u00e9pinards en branches<\/li>\n
    • 150 g de fromage blanc 20 % de mati\u00e8re grasse<\/li>\n
    • Sel<\/li>\n
    • poivre noir, fra\u00eechement moulu<\/li>\n
    • Noix de muscade, moulue<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
      \n

      Pr\u00e9paration<\/h3>\n\n \n \"Vache\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
      \n
        \n
      1. Pour la p\u00e2te \u00e0 p\u00e2tes :<\/strong>\u00a0<\/span>P\u00e9trir tous les ingr\u00e9dients ensemble pour obtenir une p\u00e2te lisse. Couvrir et laisser reposer une heure au r\u00e9frig\u00e9rateur.<\/li>\n
      2. Pour la farce :<\/strong>\u00a0<\/span>Faire sauter les \u00e9chalotes et l'ail dans le beurre.<\/li>\n
      3. Blanchir les \u00e9pinards en branches, bien les essorer et les hacher finement.<\/li>\n
      4. Bien m\u00e9langer les feuilles d'\u00e9pinards, les \u00e9chalotes et l'ail avec la base de sauce QimiQ et le topfen et assaisonner avec du sel, du poivre et de la noix de muscade.<\/li>\n
      5. Etalez la p\u00e2te \u00e0 p\u00e2tes en fines bandes et r\u00e9partissez une partie de la farce dessus. Replier la p\u00e2te et d\u00e9couper des raviolis.<\/li>\n
      6. Faire l\u00e9g\u00e8rement mijoter les raviolis dans de l'eau sal\u00e9e pendant environ 5 minutes, les retirer et les servir avec le bouillon de force.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1815","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nKraftbr\u00fche mit Topfen-Spinat-Ravioli - QimiQ Schweiz<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/bouillon-de-force-avec-des-raviolis-a-la-moutarde-et-aux-epinards\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kraftbr\u00fche mit Topfen-Spinat-Ravioli\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.ch\/fr\/qimiq-pour-les-professionnels\/chef-cuisinier\/recettes-de-chef\/bouillon-de-force-avec-des-raviolis-a-la-moutarde-et-aux-epinards\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ Schweiz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:42:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.ch\/wp-content\/uploads\/sites\/4\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/kraftbruehe-mit-topfen-spinat-ravioli\/\",\"url\":\"https:\/\/qimiq.ch\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/kraftbruehe-mit-topfen-spinat-ravioli\/\",\"name\":\"Kraftbr\u00fche mit Topfen-Spinat-Ravioli - 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