Serves: 4 • Prep: 20 minutes • Cooking: 10 minutes • Difficulty: easy
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Ingredients
- 1 large firm-fleshed potato (Agria, Samba, Bintje...): 500 g
- Moutarde Royale® au Cognac Pommery® : 60 g
- Peanut oil: 5 cl
Method: Crispy Potato Ravioli Stuffed with Moutarde Royale® au Cognac Pommery®
- Wash the large potato and dry it.
- Using a well-sharpened mandoline (mind your fingers), cut about forty slices of potato as thin as possible and arrange twenty of them on a large tray lined with cling film.
- On each slice, place 3 grams of the wholegrain mustard in the centre.
- Cover with the remaining twenty potato slices.
- In a non-stick frying pan, heat a little peanut oil, and arrange the potato ravioli, spacing them slightly apart.
- Brown until crisp. Flip the ravioli and do the same on the other side. Repeat to cook all 20 ravioli.
- These ravioli will have the crispy texture of chips on the outside, while the inside stays soft thanks to the wholegrain mustard.
