ingredients

400g of ravioli - Saint John
some scallops
10 cherry tomatoes
2 boxes of green asparagus
10 cl of fresh cream
chive
1 teaspoon of mustard

Steps

Ravioli with scallops

Cut the cherry tomatoes into 2 and the green asparagus. To prepare the sauce, in a saucepan, combine the crème fraîche, chives and mustard with a little lemon juice.

Meanwhile, in a skillet with butter, cook the scallops until golden brown.

Poach the ravioli according to the traditional recipe.

On a plate, place the ravioli garnished with cherry tomatoes, asparagus and scallop nuts, all topped with the cream sauce.

Serve immediately

tips

In place of ravioli from Dauphiné, you can use ravioli with Saint Jacques Saint Jean nuts.