Dauphiné Ravioles
chestnut velouté and bacon cream

PREPARATION

Step 1 : Bacon cream

• Heat the cream with 1oz of bacon and the garlic until it reaches a gentle boil.
• Let the mixture infuse 15 minutes, then refrigerate.
• In a dry skillet, cook the remaining bacon over high heat until crispy. Drain on paper towels and set aside.

Step 2 : Chestnut Velouté

• In a large pot, sauté the shallots in 2 Tbsp. olive oil for 4 minutes over medium heat.
• Add the chestnuts and thyme sprigs and cook for 5 minutes.
• Add the vegetable stock, bring to a gentle boil, and cook for 15 minutes.
• Remove the thyme, then blend the mixture thoroughly to create a smooth velouté. Adjust the texture with a bit of water or cream as desired. Season with salt and pepper.

Step 3 : Dauphiné Ravioles

• Bring a large pot of water to a simmer.
• When the water begins to simmer, add the ravioles and cook for 2 minutes.
• Gently remove the ravioles with a slotted spoon.

Step 4 : Plating

• Strain the chilled Bacon Cream, then whisk until it becomes frothy.
• In shallow bowls, add 2 Tbsp. of the frothy cream to each.
• Pour the Chestnut Velouté over the cream; it will push the cream toward the edges.
• Arrange the freshly cooked ravioles on top. 
• Add some hazelnuts, crispy bacon pieces, and chopped chives.
• Finish with a drizzle of hazelnut oil and serve immediately.