- Number of people : for 2 people
- List of ingredients :

Meat :
- Minced beef: 150 g

Vegetables :
- Fresh basil (in season): 10 leaves
- Concentrated tomato: 40 g
- Onion: 50 g

Dry grocery :
- Fresh lasagne dough: 2 large sheets (approx. 20 cm x 20 cm)
- Arborio rice (for the risotto sauce): 40 g

Liquids :
- Homemade vegetable stock: 300 ml
- Olive oil: 20 ml

BOF (Butter, Eggs, Cheese) :
- Soft butter: 30 g
- Full cream: 50 ml

- Minced beef (150g): €2
- Fresh lasagne dough (2 large sheets): €1
- Fresh basil (10 leaves): €0.50
- Concentrated tomato (40g): €0.30
- Arborio rice (40g): €0.20
- Homemade vegetable stock (300 ml): €0.30
- Mild butter (30g): €0.40
- Full-fat fresh cream (50 ml): €0.50
**Total raw materials for two people** : ~€5.20
**Estimated labour + energy cost**: ~€4
**Total cost per person** : ~€4.60
**Recommended retail price** with coefficient x4: ~€18 per portion.

- Total active time : 45 minutes
- Total passive time : 10 minutes

Preparing the stuffing (15 mins / passive time 0 mins) :
Ingredients: Ground beef (150 g), onion (50 g), fresh basil (5 leaves), olive oil (10 ml).
Technique used: chop, sweat, mix.
Tools required: paring knife, chopping board, non-stick frying pan.

- Finely chop the onion and sweat in a pan with the olive oil until translucent. Set aside to cool.
- Mix the minced beef with the cooled onion and chopped basil leaves. Season with salt and pepper. Set aside in a cool place.

Preparing the ravioli (15 mins / passive time 0 mins) :
Ingredients required: Lasagne dough (2 sheets), prepared filling, soft butter (10 g).
Technique used: detailing, trimming, assembling.
Tools required: round cookie cutter, food brush, fine spatula.

- Cut out two large circles from each sheet of lasagne dough using a cookie cutter or a knife. You will need two circles per raviole (1 raviole per person).
- Place a ball of filling in the centre of each lower circle. Brush the edges lightly with a little water to seal the pastry. Cover with a second circle and gently press the edges together to seal the raviole. Set aside under a damp cloth to prevent drying out.

Basil and concentrated tomato risotto sauce (20 mins / passive time 10 mins) :
Ingredients: Arborio rice (40 g), homemade vegetable stock (300 ml), concentrated tomato (40 g), fresh basil (5 leaves), soft butter (20 g), full cream (50 ml).
Technique used: pearlizing, deglazing, reducing.
Tools required: heavy-bottomed saucepan, whisk, ladle, cheesecloth.

- In a hot saucepan, sauté the arborio rice in the butter until translucent. Add the concentrated tomato and mix well. Gradually deglaze with the hot stock, stirring regularly as for a classic risotto. Cook for around 18 minutes over a low heat, adding the stock ladle by ladle until the rice is tender and creamy.
- Blend the mixture with the crème fraîche to obtain a smooth, creamy sauce. Strain through a cheesecloth if necessary to remove any remaining seeds and obtain a smooth texture. Add the chopped basil leaves just before serving.

- Carefully place a large ravioli in the centre of each pre-warmed soup plate.
- Coat the raviole generously with the concentrated tomato and basil risotto sauce to create a harmonious visual effect contrasting with the light-coloured pastry of the raviole.
- Add a small fresh basil leaf to each ravioli for a decorative and aromatic finish.

- Information : Approximately 450 kcal per portion (estimated).
- Allergens : Gluten (lasagne dough), lactose (butter, crème fraîche).

- Techniques: Make sure the ravioli are well sealed to prevent them from opening during cooking; use tongs to gently handle the ravioli in the boiling salted water while they cook for around 3 minutes.
- Presentation: Prefer white soup plates to highlight the colours of the dish; clean the edges of the plates before serving to ensure a perfect finish.
- Hygiene : Follow a strict cold chain when storing the minced beef; eat the ravioli within two hours of assembling them or keep them in the refrigerator wrapped in cling film until ready to use.
- Anti-waste: Use scraps of lasagne dough to make fresh pasta or mini-puff pastries; reuse onion trimmings in a homemade stock.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr