Le Gruyère AOP cured meat ravioli
15'
The perfect starter for your four-course menu! Light, intense and delicious – Le Gruyère AOP cured meat ravioli. If you enjoy carpaccio but are keeping an eye on costs and don’t want to spend too long in the kitchen, this is the perfect dish for the next time you invite friends around for dinner. Instead of fillet steak, simply use cured meat which tastes just as good and adds a touch of refinement to the dish. You then fill this with a refreshing mousse made of Le Gruyère AOP Réserve and fresh herbs – simply perfect for springtime. This starter can be made in no time at all and can easily be prepared beforehand, giving you time to spend with your guests. Enjoy trying it out and bon appetit!
Stéphanie Zosso
Ingredients for
Note
Attention changement nombre de personnes
Le Gruyère AOP cured meat ravioli
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35 gGruyère AOP grated
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20 slicesValais Dried Meat IGP
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20 gquark
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60 gcrème fraîche
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3 gof thyme
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3 grosemary
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10 gchives
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5 gof chervil
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10 gzest of lemon
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15 gof lemon juice
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1 pinchof pepper
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1 pinchof salt
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50 gLe Gruyère AOP Réserve
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50 glemon
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20 golive oil
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10 gof black balsamic vinegar
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5 gof aromatic herbs from the garden
Preparation
Le Gruyère AOP cured meat ravioli
- Finely grate Le Gruyère AOP and mix with the quark and crème fraîche.
- Finely chop all the herbs and then add to the mixture.
- Add the lemon zest and juice.
- Season with salt and pepper and add more herbs or lemon if you wish.
- Fill the cured meat with the mixture and shape into ravioli.
- Serve five pieces of ravioli per person and sprinkle with olive oil and Balsamic vinegar, garnish with fresh salad and herbs and some lemon zest and add shaved Le Gruyère AOP Réserve.
