Saint JeanOur recipes


Black truffle ravioles
Grilled onion and gravy sauce

Cooking time
10 mn


  • 0.2Lb Saint Jean truffle ravioles
  • 1 large onion
  • 100ml gravy
  • Drizzle of olive oil
  • Parsley
  • Salt
  • Pepper


Fried onion:

  • Peel the onion, remove the bottom and top then cut the onion in half vertically
  • Over a high heat, put the olive oil in a frying pan and fry the onion halves on both sides
  • Once they are nicely fried, add water half-way up the onions, season with salt, cover and continue cooking over a medium heat for about ten minutes
  • Drain the onions and separate the slices without breaking them. Keep warm



  • Cook the frozen truffle ravioles in unsalted simmering water
  • After 2 minutes, remove the ravioles with a slotted spoon and add a drizzle of olive oil



  • Put a slice of fried onion in the center of the plate. Top with the truffle ravioles
  • Garnish with a parsley leaf. Pour the gravy sauce around the onion
  • Season with pepper and serve immediately


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