Surprise egg raviolo
Ingredients
for 4 person
1 tbsp | olive oil |
4 | fresh eggs |
300 g | frozen peas, defrosted |
salted water, boiling | |
½ dl | vegetable bouillon |
2 tbsp | Martini Bianco |
1 tbsp | clotted cream (e.g. Fine Food) |
¼ tsp | salt (e.g. Fine Food Blue Persian Salt) |
a little | ground allspice (e.g. Fine Food Jamaica Piment) |
2 tbsp | butter |
50 g | breadcrumbs |
50 g | Culatello (e.g. Fine Food) , finely chopped |
2 tbsp | clotted cream (e.g. Fine Food) |
¼ tsp | salt |
a little | pepper |
2 | roll of pasta dough (approx. 120 g) |
salted water, boiling |
salted water, boiling | |
2 tbsp | olive oil (e.g. Fine Food olive oil with lemon) |
2 sprig | tarragon, leaves torn off |
How it's done
Egg yolk
Brush a piece of baking paper with oil, place on a plate. Separate the eggs, carefully place the egg yolks on the baking paper, and freeze for approx. 4 hrs. Set aside the egg whites.
Pea puree
Blanch the peas in boiling salted water for approx. 3 mins., dip them into ice-cold water and drain. Set approx. 50 g of the peas aside. Puree the remaining peas with the stock, Martini and clotted cream, season. Press the mixture through a sieve, set aside.
Crumble topping
Heat the butter in a pan, toast the breadcrumbs for approx. 7 mins., allow to cool slightly. Mix the breadcrumbs with the reserved peas and culatello, set aside.
Raviolo
Stir and season the clotted cream. Roll the pasta dough slightly thinner, cut out 8 circles (each approx. 10 cm in diameter). Spread clotted cream on 4 of the circles and place a frozen egg yolk on top. Brush the edges of the dough with a little egg white, place the remaining dough circles on top and press the edges down firmly. Leave the raviolo to rest at room temperature for approx. 10 mins.
To serve
Place the pea puree on 4 plates. Cook the raviolo in simmering salted water for approx. 5 minutes, remove using a slotted spoon, drain and arrange on top of the pea puree. Sprinkle the breadcrumb topping over the raviolo, drizzle with oil and garnish with tarragon leaves.
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