Ravioli Tartufo with celeriac cream
Standard
Serve hot
Ravioli Tartufo in a foie gras emulsion
Standard
Serve hot
Print recipe
Ingredients
- Ravioli Tartufo e Funghi (D20) - 5 pcs.
- White leek - 1/2 pc.
- Shallots - 1/4 pc.
- Foie gras - 20 g
- Full cream - 10 cl
- Butter - 1 pc.
- Salt and pepper
Preperation
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Ingredients
- Ravioli Tartufo e Funghi (D20) - 5 pcs.
- White leek - 1/2 pc.
- Shallots - 1/4 pc.
- Foie gras - 20 g
- Full cream - 10 cl
- Butter - 1 pc.
- Salt and pepper
Ravioli Tartufo in a foie gras emulsion
Preperation
Cut the white leek and the shallot into fine pieces.
Melt some butter in a pan and add leek and shallot. Mix, cover and cook for +/- 20 minutes. If there is too much water in the preparation, let it evaporate over high heat.
Place the foie gras and the cream in a small saucepan. Heat over medium heat until the sauce is smooth (do not bring to a boil) and season to taste. When the cream is warm, whisk some air into getting to obtain a nice foam.
Heat the ravioli in lightly salted boiling water for 5 minutes and drain well.
Arrange the ravioli alternately with some leek fondue and finish the dressing with the foie gras foam.