Alain Passard’s vegetable ravioli
Chef Alain Passard is the maestro of legumes. He likes them raw, sliced finely, braised, roasted, etc. — his vegetable ravioli is emblematic of one of his dishes.to realize this recipe, it is necessary to prepare carrot ravioli, ravioli of celery root with hazelnut, spinach and quince ravioli, and a beetroot consommé. The dish is a voyage of flavours which give the impression of being in a garden.