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Ravioli stuffed with Veal Sweetbreads on Black Truffle sauce & Jerusalem Artichoke Mousse
Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the pasta dough:
- 250 g durum wheat semolina
- 75 g whole eggs
- 40 g egg yolk
For the filling:
- 25 g cooked poultry meat
- 5 g egg white
- 25 g cold cream (min. 36%)
- 100 g sweetbreads
- 50 g butter
- 75 g shallots
- 25 g black truffles
For the sauce:
- 25 g shallots
- 10 g butter
- 25 g truffle
- a little Armagnac
- 50 g veal stock
- if necessary some truffle oil or mushrooms
For the Jerusalem artichoke mousse:
- 250 g Jerusalem artichoke
- olive oil
- 500 ml milk
- 200 g crème fraîche
Instructions
- First prepare the pasta dough. Mix the durum wheat semolina with the eggs and the extra egg yolk and knead into a homogeneous dough. Place the dough in the fridge for 2-3 hours.
- Prepare the poultry filling. To do this, process the poultry meat, egg white and cream together in a blender to a homogeneous mass. Pass the mixture through a fine sieve. Slowly cook the finely chopped sweetbreads in half the butter. Then leave to cool. Sweat the shallots in the other half of the butter and add the sliced truffles. Mix the cooled sweetbreads and the poultry filling with the shallot and truffle butter.
- Roll out the pasta dough thinly and cut out several pasta circles Put some filling on half of the pasta circles and place one pasta circle on top of the filling. Then press the edges together.
- For the sauce, sauté the shallots in a little butter and add the truffles. Leave the mixture on the hot cooker for a few minutes and then flambé with Armagnac. Deglaze with the veal stock and bring the sauce to the boil. Then put to one side.
- Peel the Jerusalem artichoke tubers, cut them into large pieces and fry them in olive oil for 10 minutes. However, the Jerusalem artichoke should not take on any colour. Then pour over the milk and bring to the boil until it has a puree consistency. Add the crème fraîche, bring the mixture to the boil again and then blend with a hand blender. Pass the blended mixture through a fine sieve and keep the puree warm. Cook the ravioli in boiling salted water for 3-4 minutes and drain. Arrange a few ravioli in a deep plate and pour some sauce over them. Using a siphon, froth 400 g of the Jerusalem artichoke mixture with 2 gas cartridges at 70°C and add a few blobs of the Jerusalem artichoke froth to the plate. If you don't have a siphon, use spoons to add some of the Jerusalem artichoke puree to the ravioli. Drizzle lightly with good olive oil.
Recipe: Renato Favaro
Picture: Lukam
Tips
Renato Favaro's tip: If the truffles have little flavour of their own, add some truffle oil or refine the sauce with mushrooms as desired.
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