Ravioli with pistachios and ricotta, pear puree, foie gras, and veal and cream sauce
1.00 h
4 raciones
Difficulty:
Media
Ingredients
DOUGH
100 g white flour
4 egg yolks
50 g butter
Salt
FILLING
80 g green pistachios
150 g #1 ricota
Salt
Pepper
SAUCES
200 ml cream
200 ml good-quality veal stock
PEAR PUREE
200 g Williams pears
50 g brown sugar
50 ml olive oil
LICORICE
30 g licorice poder
200 ml milk
100 g foie gras
Fleur de sel.
METHOD
- Combine the flour, yolks and salt and knead to form a dough. Leave to rest.
- Finely chop the pistachios, then blend with the #1 ricotta, salt and pepper until a smooth cream is obtained for the filling.
- Simmer the fresh cream on low heat until it turns slightly brown and develops a walnut aroma.
- Core the pears, add sugar and olive oil, and bake for 15 minutes at 170°C. Process the baked pears to form a puree.
- Mix the licorice with the milk, seal it into a #2 vacuum sealer bag, then place into a water bath for 2 hours at 80°C. Leave overnight to allow the flavor to develop. Warm the milk before serving and froth.
- Roll the dough thinly, cut out circles, place pistachio filling in the middle and fold into ravioli.
- Cook for 10 minutes in salted water
TO SERVE
- Sauté the cooked ravioli in butter and place onto a plate.
- Pour the cream and veal stock over the ravioli.
- Add the pear puree, licorice froth and slices of fresh foie gras, seasoned with fleur de sel.
