Black truffle ravioles
Grilled onion and gravy sauce

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

Ravioles:

• 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

Plating:

• 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