Chez Cool&Simple :

• 1 kg de ravioles du Dauphiné

• 40 g de foie gras de canard mi-cuit au torchon

Chez l'épicier :

• 30 g de beurre

• 30 g de farine

• 250 g de lait

• 1 pincée de muscade râpée

• ½ cube de bouillon de volaille

• 100 g de crème fraîche

1- Make a béchamel sauce with the milk, chicken stock, butter and flour.

2- Season with salt, pepper and a pinch of grated nutmeg.

3- Melt the Cool&Simple foie gras in a pan, add the béchamel and add some cooking cream.

4- Cook the Cool&Simple Ravioles. (See preparation below *)

5- Place the ravioli in a hot dish, pour the béchamel over foie gras and serve immediately.

* Boil 2 liters of water with some type of fat (butter, oil or chicken bouillon cube). Place the frozen ravioli in simmering water. Stir gently with a skimmer. Never boil the ravioli. Simmer for 1 min and remove ravioli from the water with a sieve.