Ravioli Tartufo con crema di Parmigiano

Trim the leek and rinse thoroughly. Cut a small portion of the firm, light green leaves into very fine julienne strips for the crispy garnish. Pat dry thoroughly. Thinly slice the remaining white and light green parts into rings.
Melt a knob of butter in a frying pan and add the leek rings. Season lightly with salt and pepper. Cook gently over a low heat until soft, without browning.
Heat a shallow layer of oil in a frying pan. Briefly fry the julienned leek in small batches until golden and crisp. Drain on kitchen paper and season lightly with salt.
Warm the Quattro Formaggi sauce over a low heat. Stir in the cream and Parmesan until smooth and creamy. Do not allow to boil. Add a little black pepper if desired.
Heat the ravioli for 4–5 minutes in gently simmering, lightly salted water, following the instructions on the packaging. Carefully remove with a slotted spoon and drain thoroughly.
Spoon a generous layer of cheese sauce into a warmed deep plate. Spread the softened leek over the sauce and arrange the ravioli on top. Finish with a light nest of crispy leek, finely grated Parmesan, freshly ground black pepper and a few watercress leaves or young herbs.

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