Place the ravioli in a baking dish, sprinkle with grated cheese. Leave to brown for about 20 minutes in the oven.
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Beef ravioli
Ravioli made with French-origin beef in a Bolognaise-style tomato sauce for a delicious, complete dish.
- For 2 people in 650g glass jar
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Maison Rivière combines plain quenelles made with fresh French eggs with a creamy mushroom sauce.
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Quenelles in a tomato sauce with Provence herbs
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Quenelles in creamy bisque-style sauce
Maison Rivière combines plain quenelles made with fresh French eggs with a creamy shellfish bisque style sauce.
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Quenelles in Corbières white wine sauce
Maison Rivière combines plain quenelles made with fresh French eggs with a sauce flavoured with white Corbières AOP wine, faithful to the company’s origins.
Serve with whole rice or a salad.
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Tofu and basil ravioli, vegetable sauce
Tofu and basil ravioli in a tomato and vegetable sauce (beetroot, peppers, carrots) for a complete, 100% vegetarian dish.
- For 2 people in 650g glass jar
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Quenelles in a 2 mustard sauce
Maison Rivière combines plain quenelles made with fresh French eggs with a creamy sauce that mixes the colour of wholegrain mustard with the gentle heat of Dijon mustard after cooking.
Serve with whole rice or a salad.
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