Raviolo al’uovo with crispy potatoes, beurre blanc on fermented potatoes and Fireweed syrup
This ravioli will be talked about for a long, long time… It was an absolute favorite on the menu and the combination of perfectly cooked pasta, crispy potatoes, umami from the cheese and the magical sauce is unbeatable. We served one large ravioli per person as a second course (before the main course), but you can of course serve several as a main course instead! If you can’t find Almnäs Brick in your local supermarket, you can replace it with a nice piece of Gruyere. 10 servings as an appetizer/second course.
Pasta
- 112 g Durum wheat
- 112 g Plain flour
- 150 g Egg yolk
- 30 g Cold water
Combine all ingredients in a dough mixer and process until you get a smooth dough. Place the dough in a plastic bag, preferably a vacuum bag. Extract or squeeze out as much air as possible and seal the bag. Let the dough rest in the fridge for at least an hour.
Filling
- 10 egg yolks
- 300 g sour cream
- 50 g Lemon juice
- 3 g Salt
- 50 g Almnäs Tegel (cheese)
- 25 g butter
- 25 g flour
- 125 g Milk
- 30 g Chives
Cook the sour cream with salt and lemon juice. Allow the mixture to cool in the fridge in a sieve to drain off the liquid.
Grate the Almnäs Tegel cheese.
Melt the butter in a saucepan, add the flour and stir. Pour in milk and bring to the boil, stirring until you have a thick sauce.
Finely chop the chives. Mix the cooled and drained sour cream with the grated cheese, the thick sauce and the chopped chives.
Beurre blanc on fermented potatoes
- 150 g White wine
- 150 g Fermented potato juice
- 10 g Whole black peppercorns
- 5 g Voatsiperifery pepper
- 2 Sprigs of Thyme
- 2 Sprigs of Rosemary
- 2 Sprigs of Salvia
- 3 Cloves of garlic
- 250 g room temperature butter
Dry roast the black pepper, voatsiperifery pepper, thyme, rosemary, sage and garlic in a dry pan to release the aromas. Pour in white wine and let it boil down to half its original volume to concentrate the flavors. Then add the fermented potato juice and let the sauce warm through. Strain the mixture to remove the spices and solid components. Just before serving, gently mix butter into the hot liquid a little at a time.
Deep-fried lathed potatoes
- 500 g Baking potatoes
- Fermented potato and rosemary powder
Fill a pan with about 5 cm of oil and place baking molds in the oil. Heat the oil to 150°C. Use a vegetable lathe to turn the potatoes, then rinse the starch off them under cold water. Spread the lathed potato strips out on kitchen towels to dry. When the potato is dry, fry it in the baking molds in the hot oil until golden. Remove and drain on paper towels. Season with salt and sprinkle with potato and rosemary powder.
Raviolo al’uovo
- Pasta dough (green & yellow)
- Filling
Roll out the pasta dough to the desired thickness with a pasta machine and punch out large rounds. Pipe the filling in a circular shape on one of the rounds, making a depression in the center for the egg yolk. Carefully place the egg yolk in the indentation. Brush the edges around the filling with water, place another pasta round on top and gently press around the edges to seal them. Use a slightly smaller baking mold to shape and remove excess dough to create perfectly shaped ravioli.
Fireweed syrup
- 100 g Water
- 100 g Cane sugar
- Fireweed
Boil all ingredients to a syrup consistency – 106°C. Strain the syrup and transfer to a dressing bottle.
Garnish
- 50 g Almnäs Tegel
- 30 g Butter
- 2 Sprigs of Salvia
- 2 Cloves of Garlic
- Dried (edible) flowers
Just before serving, cook the ravioli in lightly salted water for about 2 minutes. Melt the butter in a pan with the sage leaves and lightly crushed garlic cloves. Gently fold the freshly cooked pasta into the butter mixture with the sage and garlic. Arrange the pasta, sprinkle with the fireweed syrup, grate the cheese and decorate with dried flowers.
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