Ravioli Tartufo with cauliflower cream

Ravioli Tartufo with cauliflower cream

Ingredients

  • Ravioli Tartufo e Funghi (D20)
  • 10 g Formaggio sauce (H7)
  • 8 g finely chopped leek
  • 7 g cauliflower
  • 5 ml fresh cream
  • 1 knob of butter
  • Nutmeg
  • salt and pepper

Bereiding

  1. Boil the cauliflower in salted water until tender.
  2. Heat the sauce in a saucepan and add the cream and cauliflower.
  3. When the mixture is hot, puree it with a hand blender and season.
  4. Melt the leek in a knob of butter.
  5. Heat the filled pasta for 5 minutes in slightly salted boiling water.
  6. Dress the sauce on a plate, place the Ravioli on top. Garnish with the finely chopped leek and season.
Recept afdrukken

Deze producten heb je nodig

Ravioli Tartufo e Funghi

Ravioli Tartufo e Funghi

Formaggio

Formaggio

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