P4. Ravioli

Morel, spinach and ricotta ravioli with Jerusalem artichoke cream.

A flavourful vegetarian dish designed to delight every palate.

Gluten, eggs, dairy products.

Bring a saucepan of salted water to the boil — approximately 0.75L per serving — with a drizzle of olive oil.

Cook the ravioli in gently simmering water for 3–4 minutes, then drain.

Jerusalem artichoke cream: reheat gently in a saucepan or in the microwave.
Fresh herb sauce: serve cold over the ravioli when plating.