Mezzalune Vitello in Broth

Mezzalune Vitello in Broth

Ingredients

  • Mezzalune Vitello (D21) – 1 to 3 pcs
  • Defatted beef broth – 130 ml
  • Carrot brunoise – 25 g
  • Celery brunoise – 25 g
  • Mini Paris mushrooms – 2 to 3 pcs
  • Salt and Pepper

Preparation

  1. Heat the beef broth in a small saucepan. Taste and season if necessary.
  2. Brush the mushrooms and cut them into quarters. Blanch the mushrooms and brunoise in the broth.
  3. Reheat the ravioli in lightly salted boiling water for 5 minutes and drain well.
  4. Dress the ravioli in a hot deep plate. Pour over the broth and garnish with the vegetables.
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Mezzalune Vitello

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