Salade van ravioli met romige peterseliesaus

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4 eieren
3 bosjes peterselie
1 ui
2 dl groentebouillon (kant-en-klaar)
50 gr paneermeel
50 gr mierikswortel in room
2 dl koffieroom
witte peper, zout
700 gr tomaten
250 gr ravioli met vleesvulling

Kook de eieren hard, laat ze onder koud water schrikken, pel ze en laat ze
afkoelen.
Was de peterselie, schud de blaadjes droog en hak ze fijn.
Schil de ui en snipper hem fijn.
Meng de peterselie door de ui, de bouillon, het paneermeel, de mierikswortel en
de koffieroom en breng op smaak met peper en zout.
Was de tomaten en snijd ze samen met de eieren in schijfjes.
Kook de ravioli in voldoende kokend gezouten water beetgaar, laat ze onder de
koude kraan schrikken en laat ze afkoelen.
Verdeel de ravioli, de tomaten en de eierschijfjes over de borden en overgiet
met de peterseliesaus.