ingredients

8 plates of ravioli from Dauphiné Saint Jean
1 onion
1 knob of butter
1 bottle of Muscadet
8 cooked shrimps
1 packet of seafood
20 cl of cream

Steps

Poached ravioli with muscadet and seafood

Make a broth: fry the minced onion with the butter in a saucepan.

Add the white wine. And 2 glasses of water. Bring to the boil and immerse the seafood for a few minutes. Drain them and reserve.

Filter the broth very finely with a muslin and use it for

Pick the ravioli.

After 1 minute, drain and divide in serving plates with seafood and shrimp.

Mix the cream with some of the broth and cover the whole.

Serve hot.