Meanwhile, roll out the ravioli dough: it should be practically transparent. Placetwo snails, already seasoned, onto the dough for each ravioli. Add a pinch of the vegetable étuvée. Fold the other half of the dough over top and cut out the ravioli with a cutter. Steam for 5 minutes.
Heat the court-bouillon; add the cream. Off the heat, gradually whisk in the butter and then the escargot butter. Correct the seasoning and finish by adding the herbs and the diced tomato.