- 300 g fresh bluefin tuna
- 1 jar tapenade
- 50 g chopped hazelnuts
- 300 g country ham
- 1 tablespoon clarified butter
- 80 sheets ravioli dough
- 1 tablespoon olive oil
- 2 tablespoons olive oil vinaigrette
- Salt and ground pepper, to taste
- Preparation time: 20 minutes
- Cooking time: 10 minutes
Difficulty: Medium
- Peel and seed the tomatoes, cut into julienne strips, and drizzle with very hot olive oil.
- Cut the tuna into small cubes and sauté in olive oil with crushed garlic.
- Chop the tarragon and cut the ham into small cubes.
- Mix the tuna, tapenade, hazelnuts, and ham. Add the tarragon, salt, and pepper.
- Fill the ravioli dough with the mixture (30 g per ravioli). Chill in the freezer to firm up.
- Fry the ravioli on each side in clarified butter.
- To serve: Place a tablespoon of tomato julienne on a plate. Top with 3 ravioli, surround with a drizzle of olive oil vinaigrette. Sprinkle with chopped chives and diced tomato.
Culinary Ideas from Chef Hubert
