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Ravioli with white pudding & veal head
The chef duo reinvent the traditional Catalan escudella soup in a ravioli version. The pilotas (spicy meatballs) are used as stuffing, and the ravioles are eaten in the broth.
This recipe by Marc Meya and Yuka Okugawa, chefs at Manat restaurant in Perpignan, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 55 min
- Cooking time: 4 h
- Resting time: 8 h
Ingredients for white pudding & veal head ravioli
For the escudella jelly
- ½ raw rolled calf's head
- 1 leek
- 3 carrots
- 2 onions
- 1 garlic clove
- 1 bouquet garni
For the pilota stuffing
- 70 g white pudding
- 70 g cooked calf's head
- 100 g sausage meat
- 200 g veal breast
- 10 g grated ginger
- 10 g chopped garlic
- 1 whole egg
- 1 slice sandwich bread
- Milk
- salt and pepper
For the ravioli dough
- 250 g flour
- 12.5 cl water
- ½ tsp. salt
- Cornstarch
Special equipment
- Mince r
Steps for white pudding & veal head ravioli
- Escudella jelly: start cooking the calf's head in cold water. Once boiling, skim and add the aromatic garnish. Cook for 3 h over very low heat.
- Remove the calf's head, strain the stock and reduce by half. Leave the head to cool in the reduced stock until it jellifies.
- Pilota stuffing: using a medium-mesh chopper, chop the white pudding, cooked veal head, sausage meat and veal breast. In a bowl, mix the meats, garlic and ginger, egg and slice of bread soaked in milk, season with salt and pepper. Refrigerate.
- Ravioli dough: melt the salt in the water, sift the flour into a large bowl and mix with a spatula. Knead for 10 min to make the dough elastic. Divide into two balls and leave to rest for 1 h at room temperature.
- On a work surface sprinkled with cornstarch, roll out the cut dough into small balls (approx. 12), up to 8 cm in diameter. Stuff the discs with half a tablespoon of filling, and glue the edges with egg white.
- Cook the ravioli in a pan of boiling salted water. Serve immediately in the hot broth.
Chef'stip:
"It's perfectly possible to make this recipe with meat already minced by your butcher and commercially available gyoza dough. "
Forfurther information:
- Manat, 3 rue Cité Bartissol, 66000 Perpignan
- 11.5/20 in the Livre des 109
- Read Gault&Millau's review of Manat
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