ingredients for 4 people:
- 600 of ricotta ravioli
- 100g of fresh truffle
- 100g of truffle cream
- vegetable broth q.b.
put all the velouté in a saucepan, stretch it with hot vegetable stock until you get a creamy mixture, cook ravioli, sauté in the casserole of the velouté, grate the truffle over it all over, heat it for two minutes over high heat.
