ingredients

400g frozen ravioli Saint Marcellin Saint Jean
4 leeks
1 shallot
chive
oil
Butter
salt pepper

Steps

Ravioles grilled at Saint Marcellin on leek fondue

Remove 2/3 leeks, split them lengthways and remove the first layer of skin. Cut into pieces about 1 cm.

In a saucepan, melt the leeks with the diced shallots previously cut for 15 minutes.

Meanwhile, in a skillet, pour the oil, when it is hot, fry the ravioli until they are golden brown.

Then drain the ravioli on a paper towel. In a plate, put the leeks and put the ravioli on top.

tips

To fry the ravioli, you can freeze them beforehand, it is easier to detach the ravioli.