Bleu d’Auvergne ravioli - Bleu d'Auvergne PDO cheese
www.fromage-aop-bleu-auvergne.com
Handmade durum wheat ravioli filled with Bleu d’Auvergne, roasted pine nuts, and served in a creamy rocket sauce—delicate and delicious!
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Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry brush
- Fine-mesh sieve
- Immersion blender
- Kitchen scale
- Stove
- Pot
- Saucepan
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Plate
Ingredients
- 125 g durum wheat flour
- 1 egg yolk
- 2 1/2 cl water
- 1 dash of olive oil
- 200 g Bleu d’Auvergne
- 50 ml soya milk
- 50 g roasted pine nut
- 200 g of rocket
- 100 ml white wine
- 1 pinch of salt
- 1 pinch of sugar
- 1 clove of garlic
- 1 shallot
- 100 ml cream
- 100 ml milk
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