Black truffle ravioles
Leek and Parmesan cream

Caramelized leek pieces:

• Wash the leek, remove the roots and cut 6x1.5inch-thick pieces starting from the base of the leek
• In a hot pan with the neutral oil, stand the leek pieces up vertically and cook for a few minutes on each end until they are golden brown
• Add a piece of butter towards the end and continue cooking over a medium heat for a few minutes. The leek should be soft. Keep warm.
  
  

Softened leeks:

• Finely chop the remaining leek. Keep a few very finely chopped pieces of raw leek to one side
• Put a piece of butter, a glass of water, a little salt and the chopped leek in a frying pan. Cover and cook for 15 minutes
• Remove the lid and continue cooking until all the water has evaporated. Keep warm.
  
  

Parmesan cream:

• In a saucepan, combine the cream, the grated parmesan and 1oz of water.
• Bring to a boil. Add the leak fondue to the parmesan cream and keep warm. Ravioles :
• Cook the frozen truffle ravioles in unsalted simmering water
• After 2 minutes, remove the ravioles with a slotted spoon and add them to the Parmesan and leek cream
  
  

Plating:

• Put the ravioles in their Parmesan and leek sauce in the center of the plate
• Put 3 caramelized leek pieces on top, sprinkle with some finely chopped raw leek. Finish with a few Parmesan shavings. Season with peppper.