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The Caterer

A Trio of ravioli

11 September 2006
A Trio of ravioli

Ingredients

(serves four)

For the pasta
550g strong plain white flour
4 eggs
6 egg yolks
2tbs olive oil
Pinch salt

For the ratatouille ravioli 25g tomato purée
110g ratatouille mix

For the leek and mushroom ragou ravioli 50ml spinach purée
110g thick leek and mushroom ragou

For the ricotta cheese ravioli 50g carrot purée
110g ricotta cheese
4tbs carrots brunoise
2tbs chopped chives

For the garnish 100g baby leeks stripped
100g baby artichokes
4 turned carrots
200g tagliatelle (made from spare pasta mix)
3 softly boiled quails' eggs or 3 cherry tomatoes
100ml beurre blanc sauce
Handful of dressed salad leaves
Olive oil
Salt and pepper
Chervil to finish

Method

Blend eggs egg yolks and flour in processor. Add olive oil and salt mix.

Remove from machine knead a few minutes cover with clingfilm and rest for at least an hour.

Split dough into three equal balls. Knead tomato purée into first one spinach purée into the second and carrot purée to the last one.

To make ricotta cheese ravioli filling: lightly blanch brunoise carrots mix with ricotta cheese and choppedchives.

Roll out each ball of dough as thinly as possible.

Make ravioli using a generous portion of appropriate filling for each of the three doughs. Blanch for one to twominutes.

Take spare pasta dough and make up tagliatelle. Cook for one minute.

Blanch ribbons of baby leeks and cook carrots until al dente. Sauté carrots artichokes and tomatoes (if used) in a little butter season.

Sparingly spread tagliatelle over plate. Place individual ravioli on a small nest of dressed salad leaves arrange vegetables around plate.

Halve quails' eggs (if used) while still warm add to dish.

Drizzle with beurre blanc sauce. Garnish with chervil.

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