Bleu d’Auvergne ravioli
Type
Main course
For
8
serves
Difficulty
Time
40
minutes
Ingredients
For the ravioli dough:
- 125 g durum wheat flour
- 1 egg yolk
- 2.5 cl water
- 1 dash of olive oil
For the filling:
- 200 g Bleu d’Auvergne
- 50 ml soya milk
- 50 g roasted pine nut
For the sauce:
- 200 g of rocket
- 100 ml white wine
- 1 pinch of salt
- 1 pinch of sugar
- 1 clove of garlic
- 1 shallot
- 100 ml cream
- 100 ml milk
Preparation
For the ravioli dough:
Mix the durum wheat flour, egg yolk, water and olive oil. Season. Leave to rest for 15 mins.
For the Bleu d’Auvergne filling:
Mix the Bleu d’Auvergne, soya milk and roasted pine nuts. Set aside.
For the ravioli:
Roll out to create a thin sheet using a rolling pin. Use a cutter to create 10 cm diameter circles. Place a ball of Bleu d’Auvergne in the centre. Dampen the edges using a brush and water. Lay another circle on top and seal. Simmer in boiling water for 9 minutes ensuring that the ravioli does not open.
For the rocket sauce:
Reduce the white wine, salt, sugar, garlic and shallot. Add the cream and milk then bring to the boil. Mix the rocket into the hot mixture then strain. Pour onto a plate around the properly emulsified ravioli for a light result.
Details about the recipe
Recipe by chef Sophie Goffinet from the “La table des matière” restaurant.
Photo credit: Pierre Soissons
