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Saint JeanOur recipes
Black truffle ravioles
cauliflower cream
Dish
Preparation
45
45
Cooking time
30
30
Ingredients
- 6.5 oz Saint Jean frozen
- black truffe ravioles
- 2.2 oz cauliflower
- 1 tbsp heavy cream
- roasted hazelnuts
- chervil
PREPARATION
- Cook the cauliflower in salted water for 20-25 minutes
- Blend it with the cream and a little bit of cooking water
- Season with salt and pepper
- Poach the ravioles for 2 minutes in simmering water (do not let boil) and remove the ravioles with a skimmer.
- Ravioles are delicate, don't strain them in a colander
- Pour the hot cream in a hot plate, add the ravioles, roasted hazelnuts and chopped chervil