| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Gordon, Ramsay’s, Passion |
6 |
servings |
INGREDIENTS
| 200 |
g |
Soft goat's cheese e.g. crottin; (7oz) |
| 2 |
tb |
Mascarpone cheese |
| 1 |
|
Egg yolk beaten with a pinch of salt and |
|
|
; 2 tsp water |
| 1 |
l |
Chicken stock; (1 3/4 pints) |
| 4 |
lg |
Globe artichokes |
| 300 |
g |
Homemade pasta dough; (see separate |
|
|
; recipe) (10 1/2oz) |
| 1/2 |
|
Lemon; juice of |
| 3 |
tb |
Olive oil |
| 6 |
|
Shallots; diced |
| 12 |
|
Black peppercorns |
| 3 |
tb |
Dry white wine |
| 1 |
ts |
Chopped fresh tarragon |
| 1 |
ts |
Chopped fresh basil |
| 1 |
ts |
Chopped fresh chives |
|
|
Sea salt and freshly ground white pepper |
INSTRUCTIONS
FOR THE RAVIOLI
FOR THE BOUILLON
For the ravioli: Roll out the pasta dough then stamp out 12 circles using a
10cm (4inch) cutter.
For the ravioli filling, mash the goat's cheese with a woooden spoon to
soften, then beat in the mascarpone cheese until smooth. Place in a piping
bag fitted with a plain 1cm (1/2 inch) nozzle and pipe the mixture onto 6
of the pasta discs. Using a pastry brush, brush around the edges of each
pasta disc with a beaten egg wash, and place a second disc on each. Pinch
the edges firmly together to seal, making sure there are no air pockets or
tears. You will need to stretch the dough so that it extends to the edges.
Take a crimped cutter one size smaller than the rounds, cut the parcels
into neat ravioli, then peel off the excess dough from around the edges.
Blanch the ravioli in boiling salted water for 2 minutes. Drain and immerse
in ice cold water until cold, drain again. Cover with cling film and set
aside.
For the bouillon, snap off the stalks and pull off all the leaves from the
artichokes, trimming down to the chokes and the hearts. Remove and discard
the hairy chokes then slice the hearts. Drop the slices into a bowl of cold
water with some lemon juice added to stop them from turning brown. Heat the
oil in a saucepan and saut. the shallots and drained artichoke slices along
with the peppercorns until the vegetables are nicely browned and
caramalised, about 10 minutes.
Deglaze the pan with the wine and then add the stock. Bring to the boil
then simmer for about 15 minutes. Remove from the heat and leave the
vegetables to infuse for 30 minutes.
Line a colander with damp muslin or a clean tea towel. Pour the bouillon
through twice, or until you have a clear broth. Set aside until you are
ready to serve.
To serve, return the bouillon to the boil, stir in the chopped herbs and
check the seasoning. Add the ravioli and simmer very gently to reheat.
Serve immediately.
Converted by MC_Buster.
Per serving: 140 Calories (kcal); 8g Total Fat; (53% calories from fat); 4g
Protein; 12g Carbohydrate; 3mg Cholesterol; 1596mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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