2. In a “Bain Marie” (water bath), heat the Truffle & Celeriac Sauce.
3. Slip the ravioli into the water, making sure they don't touch each other. Cook for about 1 minute.
4. Drain immeditly, divide among four soup plates, and pour sauce over all. Serve hot.
My advice: Ravioli are fragile, so be careful when draining them, not to break them. Once sauced, sit down to eat immediately, since they don’t hold well.
