Fried Ravioli Recipe
Confit Garlic Potato Puree, Mustard Cream Sauce, Marinated Artichokes, Shaved Fennel, Capers, Arugula
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Ingredients
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Fried Ravioli
Method
Preparation and Cooking
- 1
Prepare the Garlic Potato Puree
Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. In the last 5 minutes, add the garlic cloves. Drain and mash together until smooth. Add salt to taste and set aside.
- 2
Make the Mustard Cream Sauce
In a saucepan, heat the heavy cream over medium heat. Stir in the Dijon mustard and cook until slightly thickened, about 5 minutes. Season with salt and pepper. Set aside.
- 3
Fry the Ravioli
Heat the oil in a deep frying pan over medium heat. Fry the ravioli in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
- 5
