
🍝 ItalianAdvancedFine Dining Main Course
Truffle Chicken Ravioli with Parmesan Velouté
Handmade ravioli filled with chicken, ricotta, Parmesan and truffle, served in a Parmesan velouté.
Professional Yield: 50 Portions Portion: 4-5 ravioli per portion
Professional Yield
Adjust portions - ingredients recalculate automatically
Ingredients · 50 portions
Fresh ravioli sheets
3 kg
Halal chicken breast
4 kg
Fresh black truffle
300 g
Ricotta
2 kg
Parmesan
1 kg
Cream
3 L
Butter
1 kg
Shallot
750 g
Garlic
150 g
Thyme
100 g
Chicken stock
3 L
Micro herbs
150 g
Salt
0.000 g
Recommended Pairings
Alcohol-free sparkling, still water with citrus
