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Black truffle ravioles
cauliflower cream

Entrée
Preparation
45
Cooking time
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

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