Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Ravioli stuffed with veal, chicken and tartufata, parmesan & chorizo sauce
Discover the cuisine of the Storia restaurant. Here, Charlène Depond and Manuel Godet concoct ravioli stuffed with veal, chicken and tartufata, all harmonized by a parmesan-chorizo sauce.
serves 4
Preparation time: 50 min
Cooking time: 45 min
Ravioli dough
- 1 kg fine wheat semolina
- 3 organic eggs
- 20 g salt
Stuffing
- 500 g Pyrenean veal
- 250 g Astarac Bigorre black hen supreme
- 100 g tartufata (or fresh truffle if in season)
- 50 g candied tomatoes
- 100 g onions
- 10 cl dry white wine
- 150 g Parmesan cheese
- Béarn chili pepper
- Salt
Light Parmesan sauce
- 200 g Parmesan cheese
- 2 shallots, chopped
- 20 cl white wine
- Liquid cream
- Fresh parsley, chopped
Dressing
- Bigorre black pork chorizo, thinly sliced and rolled into cones
- Spring onions (or fresh herbs)
1 - Ravioli dough: mix semolina and salt. Beat the eggs with 17 cl of water and add to the previous mixture. Knead to a smooth dough.
2 - Stuffing: brown the onions in a saucepan, add the veal and chicken, cut into pieces, and lightly brown. Deglaze with white wine and add the tomato confit, salt and Béarn chili pepper. Leave to cook and reduce to the maximum. Drain and leave to cool. Chop the stuffing and add the grated Parmesan and tartufata. Adjust seasoning if necessary. Set aside in a cool place.
3 - Assembling the ravioli: Roll out the ravioli dough with a rolling pin and a little flour, then cut into 8 cm-diameter discs. Place the filling on one half of the discs, and cover with the other half after slightly moistening the dough. Press together with your fingertips. Cut out the ravioli with a cookie cutter, then set aside in a cool place.
4 - Light Parmesan sauce: brown the shallots without browning, then pour in the white wine. Allow to reduce. Add the cream and bring to the boil. Add the finely chopped Parmesan cheese. Blend and adjust seasoning if necessary.
5 - Presentation: Bring a pan of salted water to the boil. Dip the ravioli in the water for 2-3 minutes, then drain. Arrange on a plate. Add the Parmesan sauce, then the chorizo. Garnish with spring onions (or fresh herbs) and grated Parmesan. Taste and enjoy.
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