4 Cheese Ravioli On A Potato Purée Bed With Truffle Oil
INGREDIENTS
- 1 packet of 4 Cheese Ravioli
- 200 g potatoes
- 500 ml milk
- 25 g butter
- Salt and pepper to taste
- Truffle oil to taste
- Thyme to taste
DIRECTIONS
Bring a pot of water to the boil, add the peeled, whole potatoes and cook.
Drain the potatoes and mash. Add the milk, a knob of butter, salt and pepper then mix into a purée.
Cook the ravioli in a separate pot, following the instructions on the packet. Serve the ravioli on a bed of potato purée, season with truffle oil and thyme.
Drain the potatoes and mash. Add the milk, a knob of butter, salt and pepper then mix into a purée.
Cook the ravioli in a separate pot, following the instructions on the packet. Serve the ravioli on a bed of potato purée, season with truffle oil and thyme.
INGREDIENTS
servings.label
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- 1 packet of 4 Cheese Ravioli
- 200 g potatoes
- 500 ml milk
- 25 g butter
- - Salt and pepper to taste
- - Truffle oil to taste
- - Thyme to taste
DIRECTIONS
Bring a pot of water to the boil, add the peeled, whole potatoes and cook.
Drain the potatoes and mash. Add the milk, a knob of butter, salt and pepper then mix into a purée.
Cook the ravioli in a separate pot, following the instructions on the packet. Serve the ravioli on a bed of potato purée, season with truffle oil and thyme.
Drain the potatoes and mash. Add the milk, a knob of butter, salt and pepper then mix into a purée.
Cook the ravioli in a separate pot, following the instructions on the packet. Serve the ravioli on a bed of potato purée, season with truffle oil and thyme.
