In a large pot, bring enough slightly salted water to a boil. Add the sea ravioli to the boiling water. Cook the ravioli until they are al dente, usually about 2-3 minutes. Drain the ravioli and set them aside.

In a non-stick pan, cook the white fish fillet with a little olive oil until it is completely cooked and flakes easily with a fork. Transfer the cooked fish to a blender and add the fish broth. Blend the fish and broth until you achieve a creamy and velvety consistency. Transfer the velouté to a clean pot and place it over low heat. Add the TubeORIGINAL white truffle cream and mix well until it is fully incorporated into the velouté. Taste and adjust the salt and pepper to your liking.

Arrange the varied sea ravioli on individual plates or a serving platter. Pour the fish velouté with white truffle cream evenly over the ravioli. Garnish with slices of cooked octopus and fresh arugula leaves. If you prefer, you can add a light sprinkle of freshly ground black pepper or a drizzle of truffle oil before serving.

 

Your varied sea ravioli with octopus, arugula, and fish velouté with TubeORIGINAL white truffle cream are ready to be enjoyed. Buon appetito!