Cornmeal and salt baked potato ravioli filled with brook trout and shrimp fished in our-streams

by | First courses

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.

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