Beef, cheese and aubergine caviar ravioli -

Beef, cheese and aubergine caviar ravioli

Preparation : 5min

Cooking : 1min

Ingredients

For 10 raviolis

  • 1 slice of beef carpaccio
  • 50gr aubergine caviar
  • 10 slices of 10gr Bleu de Bresse
  • Chopped chives / fried onions / parmesan shavings / vegetable coulis

Recipe

  • Take a slice of carpaccio still on its supporting sheet
  • Place a layer of cooked aubergine caviar (5gr) and a stick of cheese (10gr) onto the carpaccio slice
  • Using the sheet, without touching the meat, fold the non-garnished side over the mix
  • To prepare, remove the sheet and return the ravioli to the plancha and cook at 230°C for roughly 1 minute
  • Serve the ravioli with a sprinkling of chopped chives, fried onions, parmesan shavings and vegetable coulis
  • Serve with a rocket salad

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A brand new recipe made with very thin slices of carpaccio that are filled, then flash-fried. 1 minute of cooking is all you need for this unique recipe, made with thinly sliced beef.

Hubert - culinary advisor Routhiau Group