Ingredients (for 1 person)
- 150 gr of corn paste
For the stuffing:
- 3 crayfish
- 35 gr of char fillet
- 5 gr of chopped hazelnuts with a knife
- 10 gr of chopped shallot
- 1 sage leaf
- 10 gr of fresh cow cheese
- 10 ml of extra virgin olive oil
- 10 gr of butter
- 30 gr of lemon balm butter
- salt and whipped pepper
For the beetroot pesto:
- 15 gr of cooked beetroot
- 15 gr of extra virgin olive oil
- salt and pepper
For the pumpkin cream:
- 50 gr of pumpkin
- 50 gr of yellow potatoes
- 5 ml of cream
- 10 gr of Scorzone truffle butter
For the filling: pour the oil and butter into a pan with the shallot, hazelnuts and sage. Then add the diced char. Blanch the whole shrimp for 5 minutes in boiling water, then drain, peel them completely and add them to the char. Cook for about 3 minutes. Remove the pan from the heat, add the fresh cheese and mix.
For the ravioli: put the corn dough on a work surface sprinkled with cornstarch and roll it out with the help of a rolling pin until it is 5 mm thick. With a pastry cutter with a diameter of 8 cm, make some discs. Distribute the filling inside each disc and close in a crescent, pressing well. Decorate the edges with a fork and make the finished ravioli stand upright on the plate.
Cook the ravioli in abundant salted boiling water for about
5 minutes, then drain them with the help of a slotted spoon and transfer them to a pan in which you have melted the emulsified lemon balm butter with a few tablespoons of the ravioli cooking water.
For the beetroot pesto: cut the beetroot into cubes, pour it into a blender jar and add the oil. Blend for a minute.
For the pumpkin cream: place the pumpkin in the oven without removing the seeds at 150 ° C for about 2 hours, then remove the seeds and transfer the pulp to a saucepan with the cream, a pinch of salt, a sprinkling of pepper. , a drizzle of oil and, if necessary, a spoonful of vegetable broth. Cook until creamy, then garnish with a teaspoon of Scorzone truffle butter.
Plate: transfer the ravioli on the plate together with their sauce, garnish with the beetroot pesto and the pumpkin cream with truffles.