Saint JeanOur recipes


Black truffle ravioles
Leek and Parmesan cream

Cooking time
15 mn


  • 0.6Lb Saint Jean truffle ravioles
  • 1 large leek
  • 1.4oz Parmesan PDO
  • 100ml single cream
  • 0.7oz butter
  • Drizzle of neutral oil
  • Salt
  • Pepper

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


  • 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.
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