Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fennel
Filling
To shape
Ravioli
Port foam
To serve
How it's done
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Fennel
Heat the oil in a pan. Add the shallots and fennel, sauté for approx. 5 mins., season. Pour in the port, cover and simmer for approx. 10 mins. until just soft. Remove the lid, reduce the liquid completely. Transfer everything to a measuring cup, puree, leave to cool.
Filling
Mix the pistachios and Mortadella with the fennel, divide into 4 equal portions.
To shape
Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 10 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out ravioli using an oval corrugated cutter (approx. 7 cm in diameter), place on a sheet of baking paper. Make more ravioli using the remainder of the pasta and filling.
Ravioli
Preheat the oven to 60 °C, warm the platter and plates. Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well and keep warm.
Port foam
Place the crème fraîche in a pan along with all the other ingredients up to and including the pepper, bring to the boil. Remove the pan from the heat, froth up using a hand blender.
To serve
Plate up the ravioli, drizzle with the port wine foam, sprinkle with the pistachios.
How-tos
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