100 gr. of tuna fish eggs
500 gr. of ravioli with salmon filling
2 cloves of garlic
500 ml. of cream
1 spoon of brandy
parsley
oil
salt and pepper.
Fry the thin sliced garlic in a pan with the fish eggs dried, 2 spoons of oil and the filling parsley and sprinkle whole with a spoon of brandy. Cook it for 2 minutes then add the cream. Boil the big ravioi in another pan, flow it and put it in the pan with the sauce. Amalgamate it well. Serve it decorated with the parsley and with the filling fish eggs dried.