Open ravioli with spinach and poached egg

Open ravioli with spinach and poached egg

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 270 kcal
, Fat: 14 g
, Carbohydrate: 20 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 white lasagne sheets
450 g frozen creamed spinach, defrosted
150 g cherry tomatoes, halved

Poached eggs

1 ½ 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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How it's done

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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.

Good to know
Tip: Serve with toasted pine nuts.

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