Ravioli with turkey and foie gras accompanied by sun dried tomato sauce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
For dough
strong white flour 300 g
2 eggs
Extra Virgin olive oil 10 g
dash of salt
For filling
turkey meat 300 g
goose liver 150 g
fennel 1 bulb
carrot 1 pcs.
onion 1 pcs.
garlic 1 clove
white wine 30 g
white pepper
Extra Virgin olive oil 10 g
For sauce
sun-dried tomatoes 50 g
dairy cream 50 g
lemon and saffron sauce
For serving
fried tiger shrimps
sun-dried tomatoes.
Ravioli are rectangular or round dough envelopes with various and delicious fillings. Ravioli appeared in Europe in the Middle Ages via the Silk Road from China. Italians, being well-known gourmands and inventors, succeeded to nationalize this outstanding culinary invention. They elevated ravioli to art. There are own unique ways of cooking this dish in each region of sun-lit Italy.
Let us cook our own variation of this culinary delight. According to Italian tradition, the room where ravioli is cooked should be cool. And for the dough to be perfect, it should be kneaded only with cold hands: to do this, periodically wet your hands with cold water and wipe dry, then continue kneading.
Elaboration
- Knead dough. Sieve flour and salt into deep bowl. Make a well in the center. Beat 2 eggs there, add olive oil and carefully beat this mixture using fork, adding remaining flour until smooth.Put the dough onto the countertop powdered with flour and keep kneading manually until it is elastic. Form perfectly kneaded dough into a ball, wrap tightly in cling film and refrigerate for 20-30 minutes.
- While the dough is resting, let us make the delicate filling. Firstly, let’s prepare the pan-frying: fry carrot, fennel, onion and garlic clove (cut into small cubes) in olive oil until transparent. Then, let’s add some refinement and temper to the pan-frying – white wine, white ground pepper, a bit of salt. Keep on fire for a minute, evaporating wine spirit and set aside.
- Wash fillet of turkey pullet and duck liver – foie gras and dry with paper towel. Cut them into small cubes. Join to the pan-frying, mix gently. Delicious, refined filling is ready.Let’s shape ravioli. Roll out the dough into a sheet of 1 mm, place rounded tablespoonfuls of filling, leaving some space between them for sealing. To have perfect shaping of ravioli, brush the beaten-up egg white around filling. Cover the filling with the top thin sheet of dough and cut into individual ravioli with pizza or cookie cutter. Throw ravioli into salted boiling water.
- While ravioli are being cooked, let’s make worthful accompaniment for them – delicate creamy sauce. Blend sun-dried tomatoes into flavory puree using blender, add dairy cream and mix with lemon and saffron sauce in equal proportion.
Serving
Place a piece of Italy – delicious ravioli – in serving dish on flavory and spicy sauce. Accomplish the dish with one more unique taste and flavor – fried tiger shrimps.
