Follow us ! Submit your recipes Our fresh organic pasta inspire you? Feel free to let your creativity go and send us your recipes. We will publish them on the site and relay them on social networks! Recipe title Total preparation time (min) Difficulty level Easy Mean Hard Number of persons Ingredients (list and quantities) Poppy product used Organic Half Moon Sheep sundried tomatoes ORGANIC egg tagliatelle Fresh organic pasta with small spelled Organic Ravioli with Pumpkin and Emmental Organic ravioli with tofu basil without eggs Organic Vegan Ravioli with Bolognese Organic spinach cappelletti Organic salmon dill ravioli Organic eggplant ravioli ORGANIC ravioli with organic beef and vegetables Organic goat chive ravioli Organic Emmental and Parsley Ravioli Organic Gnocchi Plain Organic Quenelle Plain ORGANIC porcini mushroom ravioli Soufflé Saumon BIO Gnocchi BIO Epinards ail des ours Ravioles BIO à Poêler- Emmental, Ail & Fines Herbes- Ravioli BIO Emmental & Basilic au Blé Semi-Complet Tortelloni Bio 3 fromages Préparation, expliquez pas à pas votre recette Photo de votre recette Pour être prise en compte, la photo devra montrer le logo Coquelicot Provence, à télécharger ici, imprimer et découper. Nom Prénom Téléphone E-mail Code de sécurité ATELIERS BIO DE PROVENCE une entreprise 100% bio 541 allée Bellecour 84200 Carpentras Tél : +33(0)4-32-85-02-30 - Fax : +33(0)04-32-85-02-32 coquelicot@coquelicot-provence.com Suivez-nous ! PLAN DU SITE MENTIONS LÉGALES CONTACT ENGAGÉS DEPUIS 35 ANS © Ugocom / Paris - Avignon Website Creation - Communication Agency

Follow us ! Cheese Share this page! Organic Tortelloni 3 cheeses Authentic flavors for this original recipe Fromage Blanc, Emmental and Bleu bring their character to these organic tortelloni. Their original shape, their generous and tasty filling will appeal to all gourmets who obviously appreciate cheese and fresh pasta! Cooking times and tips: Dip the tortelloni for 4 min. in a large volume of simmering salted water. Drain and season to taste. ATELIERS BIO DE PROVENCE a 100% organic company 541 allée Bellecour 84200 Carpentras Tel: +33 (0) 4-32-85-02-30 - Fax: +33 (0) 04-32-85-02-32 coquelicot @ coquelicot -provence.com Follow us !

Follow us ! 2 pers. 15 min Easy Share this page! Ravioli Ceps & Mushrooms with sage sauce Ingredients 1 bag of Organic Ceps and Poppy Provence mushroom ravioli 4 large button mushrooms 2 Roma tomatoes (or canned crushed romates) 2 chopped sage leaves, Parmesan pieces 2 cloves garlic Recipe and Photo: # the.bea.kitchen Preperation Brown a little olive oil in a wok. Add 4 large sliced button mushrooms, the peeled and crushed tomatoes, 2 pressed garlic cloves, 2 chopped sage leaves, a little gray salt and a few turns of 5 berry pepper. Simmer the time to cook the ravioli for 4 minutes in boiling water. Drain gently, place in deep plates, spread the sauce and serve immediately with shavings of Parmesan. Associated products ATELIERS BIO DE PROVENCE a 100% organic company 541 allée Bellecour 84200 Carpentras Tel: +33 (0) 4-32-85-02-30 - Fax: +33 (0) 04-32-85-02-32 coquelicot @ coquelicot -provence.com Follow us !