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Raviolo Au Jaune D’ouef Coulant
INGREDIENTS

For the lobster

  • 350g egg pasta dough
  • 1 garlic clove, crushed and chopped finely
  • 20g of hazelnuts, roasted and chopped finely
  • 40g chanterelles, well cleaned
  • 4 tbsp parsley coulis
  • 25g black truffle butter
  • 40g finely diced onion
  • 25g shredded parmesan cheese
  • small handful of fresh thyme
  • 350ml milk and parmesan emulsion
  • Salt and pepper, to taste
METHOD

  1. In a frying pan, sweat the onions and shallots until very tender. Remove from heat.
  2. In another frying pan, sauté the spinach and garlic clove until tender. Allow to cool before chopping and draining of excess liquids.
  3. In a bowl, stir together the onion mixture and spinach mixture, add the chopped hazelnuts, ricotta, lemon zest, nutmeg, parmesan and Aleppo chili. Salt and pepper to taste.
  4. Roll out of the pasta dough until it has a thickness of half a millimetre.
  5. Using a pastry bag, pipe the ravioli filling into a circle and place one egg yolk into the middle. Carefully top it with another piece of pasta dough (careful not to burst the egg yolk) and seal the edges with a touch of water. Keep the prepared pastas in the fridge until ready to cook.
  6. In another frying pan, heat olive oil with the fresh thyme and mushrooms until heated through.
  7. Bring a large pot of salted water to a boil, and cook the ravioli for 2 minutes.
  8. Immediately and carefully, toss them with the black truffle butter to coat.

Serve the ravioli in a warmed deep-set plate with the chanterelle mushrooms, a mirror of parsley coulis and the milk and parmesan emulsion.

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