FRIJE

Instructions

• 1.   Peel the carrots. Cut them in half lengthwise, then on the bias.
• 2.   Cut off the ends of the leeks to keep only the white part, then cut them into 3-4cm sections. Place them in a colander and rinse thoroughly to remove impurities.
• 3.   Heat a drizzle of olive oil in a saucepan. Add the leeks and carrots, then sauté them over high heat for 7 to 8 minutes, stirring. Season with salt and pepper.
• 4.   Then add the bouillon cube and pour 250 ml of water per person. Bring to a boil, cover, and simmer for 10 to 12 minutes.
• 5.   To separate the ravioli sheets without breaking them, place them in the freezer for 10 minutes. Then simply "break" them like chocolate squares. Gently separate the ravioli sheets from each other and add them to the broth, continue cooking for 2 minutes.
• 6.   Serve the ravioli and vegetable broth in a bowl or a shallow plate. Drizzle with olive oil and season to taste. It's ready!

Nutritional information *

Reference

• jow.fr/recipes/bouillon-de-ravioles-et-legumes-8wdu6j2b3teo02vx0luo?coversCount=4