Ravioli Tartufo in a foie gras emulsion
Standard
Serve hot
Ravioli Tartufo with cauliflower cream
Standard
Serve hot
Print recipe
Ingredients
- Ravioli Tartufo e Funghi (D20) - 1 pc.
- Formaggio sauce (H7) - 10 gr
- Finely chopped leek - 8 gr
- Cauliflower - 7 gr
- Fresh cream - 5 ml
- Butter - 1 knob
- Nutmeg
- Salt and pepper
Preparation
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Ingredients
- Ravioli Tartufo e Funghi (D20) - 1 pc.
- Formaggio sauce (H7) - 10 gr
- Finely chopped leek - 8 gr
- Cauliflower - 7 gr
- Fresh cream - 5 ml
- Butter - 1 knob
- Nutmeg
- Salt and pepper
Ravioli Tartufo with cauliflower cream
Preparation
Boil the cauliflower in salted water until tender.
Heat the sauce in a saucepan and add the cream and cauliflower. When the mixture is hot, puree it with a hand blender and season.
Melt the leek in a knob of butter.
Heat the filled pasta for 5 minutes in slightly salted boiling water.
Dress the sauce on a plate, place the Ravioli on top. Garnish with the finely chopped leek and season.