Ravioli with Vin Jaune, Ramson and Morels
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Gastrotools
Recipes from professionals
Morels are a spring mushroom, whose season is at its peak right now. If you can't find fresh morels, you can replace them with dried morels or other mushrooms. Remember to clean the morels thoroughly before use.
Optionally blend the sauce with an immersion blender when serving.
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Servings
: 4
servings
Ingredients
500
g
Italian wheat flour (tipo 00)
4
egg yolks
4
eggs
2
tbsp
olive oil
1
tbsp
water
salt
1
shallot
1
clove
garlic
10
g
butter
2
dl
vin jaune
2
dl
chicken stock
2
dl
cream
salt and pepper
4
sprigs
ramson (can be omitted)
50
g
Parmesan
200
g
ricotta
1
egg yolk
salt and pepper
flour for rolling out
1
egg
butter for frying
20
cleaned morels
1
handful
sage
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Instructions
Ravioli
Step 1/2
Put Italian wheat flour and a pinch of salt in a food processor. Whisk egg yolks, whole eggs, olive oil and water together in a bowl, and pour it slowly into the food processor while it's running. (Alternatively, you can knead it all together by hand.)
Step 2/2
Take the dough out of the food processor when it has come together. Knead it by hand until you have a smooth dough, wrap it in plastic wrap, and let it rest in the cold for 1 hour.
Sauce
Step 1/6
Peel and chop shallots and garlic.
Step 2/6
Sauté it in butter in a pot until the onions are clear.
Step 3/6
Add the wine and reduce it to 1/3.
Step 4/6
Now add the chicken stock, bring the pot back to a boil, and reduce again to 1/3.
Step 5/6
Add cream, strain the onions out, and reduce to the right consistency.
Step 6/6
Taste and season with salt and pepper.
Filling
Step 1/2
Chop the ramson finely, and grate the Parmesan.
Step 2/2
Put both in a bowl together with ricotta and egg yolk, and season with salt and pepper.
The Rest
Step 1/6
Divide the pasta dough into smaller pieces and roll them out thinly (approx. 2 mm) on a pasta machine.
Step 2/6
Sprinkle a little flour on the table, and lay a layer of rolled out pasta dough on it.
Step 3/6
Distribute a tablespoon of filling around the dough – make sure there is plenty of space between them.
Step 4/6
Brush a little beaten egg around the filling and lay another layer of pasta on top. Gently press the dough down around the filling – preferably with the help of a small round cutter or a shot glass. This can help make the shape of the ravioli nice and uniform.
Step 5/6
Brown the butter in a small pan and fry the morels for 3-4 minutes. Season with salt and pepper. Add sage, toss it all together well, and take the pan off the heat.
Step 6/6
Cook the ravioli for about 3 minutes in plenty of salted water, drain, and serve them with sauce, morels and sage.
