Truffle ravioli with potato mousse and mashed leeks


20 Truffle Ravioli
2 leeks
10 g black truffle

For potato mousse:
200 g potatoes
50 g cream
50 g milk
10 g butter
20 g grated Parmesan cheese
salt to taste
pepper to taste


Wash and peel the potatoes and cut them into approximately 2 cm cubes. Cook the potatoes in boiling water for 10 minutes then drain and blend adding cream, milk, butter and the Parmesan cheese. Strain, pour the mixture inside a cooking siphon and load with two charges. Wash, clean the leeks and cut them into pieces about 1.5 cm in size. Brown them in a pan over moderate heat with a little butter. Cook the Truffle Ravioli in plenty of salted water. Drain after 3 to 4 minutes and stir-fry inside the pan with the leeks. Arrange the Ravioli in the dish and with the siphon create a circle with the potato mousse. Complete the dish with the thin black truffle shavings and the roasted leek.

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