Horeca 360
🍝 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

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