PT2H
In this striking starter by Norbert Niederkofler, ravioli is stuffed with chard and served with sliced sardine fillets, chervil oil and a rich bacon foam. To make the bacon foam, the chef gently infuses bacon, cream and herbs in a water bath over 8 hours, then uses a siphon gun to create a light, delicate foam.
Ravioli with chard and bacon foam