Chestnut Ravioli with shaved parmesan and black truffles served in a truffle foam | Hero Food Servic

Ingredients

• 3-5 ea Chestnut Ravioli
• 4-5 slices Truffle, winter
• 4-5 slices Parmesan, shaved
• Few Chervil, sprigs
• 8 oz Chicken Stock
• 2 oz Cream, heavy
• 4 oz Butter
• 1/2 oz Truffle oil, black
• 12 oz Hero Chestnut Puree
• 5 oz Ricotta Cheese
• 1/2 tsp Nutmeg, freshly grated
• 1 tsp Fennel seed, ground
• 2 oz Chopped Shallots
• 2 oz Melted Butter
• 1 Egg
• Salt and Pepper to taste
• 14 oz Flour, AP
• 2 ea Eggs
• 4 ea Egg Yolks
• Pinch Salt
• 2 tbsp Olive Oil
• 2 oz Water