50 g/2 oz butter 100 g/3 1⁄2 oz shelled peas
500 g/1 lb 2 oz small ravioli 40 g/1 1⁄2 oz Parmesan cheese, freshly grated
1 large, ready-made vol-au-vent case, about 15-20 cm/6-8 inches 1 quantity Bechamel Sauce


1.Preheat the oven to 150°C/300°F/Gas Mark 2. Line a bakingsheet with baking parchment. Melt 25 g/1 oz of the butter in a saucepan, add the peas and 2 tablespoons warm water and cook for about 10 minutes until tender.
2.Season with salt, drain and set aside. Cook the ravioli in a large pan of salted, boiling water until al dente, then drain, tip into a bowl and gently toss with the remaining butter, 25 g/1 oz of the Parmesan and the peas.
3.Fill the vol-au-vent case with the ravioli and spoon in the bechamel sauce.
4.Sprinkle with.the remaining Parmesan, place on the baking sheet and heat thr;ough in the oven.

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