Ravioli with vegetables with sauce béarnaise

2_03377 RAVIOLI to FIRSTFRUITS BERNESE SAUCE INGREDIENTS for 4 PERSONS 8 ready lasagna, 12 4 carrots, 100 g green asparagus, green beans, 100 g of sugar snap peas, a tablespoon of olive oil, 100 g of frozen peas.

For the sauce: 4 tablespoons vegetable extract, turoli 4, 180 g butter curls, 2 tablespoons tarragon, salt and pepper.

Clean and wash the carrots, green beans, asparagus and snow peas.

In a saucepan, heat the olive oil with 5 cl of water.

Cook the carrots for about a minute, then add the asparagus, green beans, snow peas and peas.

Cover and cook for about 5 minutes over high heat.

Then remove from heat and reserve hot.

Lasagna blanched for a few minutes in boiling salted water.

When cooked, drain and stendetele on a clean kitchen towel.

For the sauce: heat the vegetable extract in a saucepan, add the yolks and 4 tablespoons of water; stir vigorously until the mixture becomes fluffy.

Put on the heat and beat the cream until the consistency becomes kind of a custard.

Little by little, add the butter curls, without stop mix.

Add salt, pepper and add the chopped tarragon.

Reserved for hot, Bain-Marie.

Put the vegetables in 4 individual plates, place 2 Lasagna for each dish, and then sprayed with bernese sauce.

Serve.