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If, as the presenter says Small, balanced dishesravioli exist “since antiquity”, they were formerly garnished “radishes and turnips”. Today, they are instead filled with a generous stuffing of fresh cheese, Comté and parsley. To enhance them and give them lightness, Laurent Mariotte decides to combine them with a fresh winter mixed salad. The twist of this revisited salad is of course the originality brought by the ravioli and for good reason: in addition to being terribly delicious, they are meant to be “well puffed and toasted” he promises.

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Preparation time: 30 mins

Cooking time: 15 mins

  1. First step: place the Dauphiné ravioli in the freezer, plate by plate. The ravioli are thus easier to separate from each other.
  2. While they are chilling, chop the shallots and brown them in a pan with a drizzle of olive oil. Salt and add the balsamic vinegar. Let reduce, pepper and let cool.
  3. Then wash the watercress, drain it and place it in the salad bowl. Clean and slice the mushrooms then place them on the salad.
  4. Add the whole-grain mustard to the reduced shallots, mix and finish the vinaigrette by mixing it with olive oil. Pour half of this vinaigrette over the salad.
  5. Immerse the ravioli in a fryer preheated to 180° and let them swell for 2 to 3 minutes. Drain them on absorbent paper and add salt.
  6. Finally place the ravioli on the watercress, sprinkle with roasted and crushed nuts and finish with a little vinaigrette. All you have to do is enjoy!

Even though store-bought ravioli are great for this recipe, you can also make them at home with our recipe, you only need a handful of ingredients. a little time, motivation and voila!


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