The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Snail ravioli with garlic velouté and morels

11 September 2006

INGREDIENTS

(serves four)

12 snails, chopped
15g butter
2 cloves garlic
1 handful rocket leaves
200g chicken mousse
Seasoning
200g finely rolled pasta dough (for ravioli)

For the velouté 100g shallots, cut into small dice
5 cloves garlic, crushed
2 sprigs of thyme
100g dry white wine
50g dried morels, soaked overnight in 300g chicken stock
175ml cream
200g broad beans
Salt and pepper

METHOD

Sauté the snails with butter and garlic and remove from heat. Add the rocket leaves until wilted. When cool, mix into a light chicken mousse and make ravioli to desired size. Poach for 5-6 minutes in simmering water

To make the velouté, sweat the shallots, garlic and thyme without colour. Add the wine and reduce. Add the chicken stock used to soak the morels, having first passed it through a cloth. Reduce by half. Add cream, bring to a simmer and liquidise.

Blanch the broad beans and add the morels and season. Blitz the velouté with a hand liquidiser until it foams. Add the beans and morels. Serve with the ravioli.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking