Ravioli with extra aged cheese, langoustines and winter truffle

Serve your guests this home-made ravioli with extra aged Gouda cheese, fresh langoustines and shaved winter truffle. The strong flavour of the extra aged cheese and the winter truffle complement each other well in this dish.

Preparation

• Fill the dough in the ravioli tray with ERU Cheese Spread Gouda Extra Aged. Press the edges gently together so that the cheese does not leak out.
• Cook the ravioli for around 5 minutes in boiling water and drain.
• Torch the langoustines with a small blowtorch until golden brown. Season with coarse sea salt.
• Arrange the cooked ravioli next to the langoustines. Drizzle over some olive oil and garnish with fresh winter truffle shavings.

Method

• Fill the dough in the ravioli tray with ERU Cheese Spread Gouda Extra Aged. Press the edges gently together so that the cheese does not leak out.
• Cook the ravioli for around 5 minutes in boiling water and drain.
• Torch the langoustines with a small blowtorch until golden brown. Season with coarse sea salt.
• Arrange the cooked ravioli next to the langoustines. Drizzle over some olive oil and garnish with fresh winter truffle shavings.

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