Pata negra, potato & Espelette pepper ravioli

At Chez Dante, Rébecca Beaufour's pata negra, potato and Espelette pepper ravioli plunges you into a sunny dish with Spanish accents.

Serves 4/6

Preparation: 40 min

Cooking time : 30 min

Rest : 2 h

Pastry

300 g flour
3 to 4 egg yolks
Salt

Filling

200 g potatoes
50 g pata negra
1 egg
Raw quail egg yolks

Dressing

Pata negra
Sorrel shoots
70 g Espelette pepper butter
Grated Parmesan cheese

1 - Prepare the ravioli dough: in the bowl of a food processor, combine the flour, salt and eggs. Knead until smooth. Form into a ball and chill for at least 2 h.

2 - Boilthe potatoes in salted water and peel. Keep the pulp and mix with the butter. Cut the pata negra into brunoise and add to the mixture. Season with salt.

3 - Rollout the raviole dough with a rolling pin, then roll out to a 0.5 mm thickness.

4 - Cut the dough into 10 cm-diameter rounds and brush with egg and water. Add the filling in the center. Pour a quail egg yolk into the center of the filling. Close with a second raviole. Seal. Cook for 3 min in simmering salted water.

5 - Presentation: place a fatty slice of pata negra on each raviole while still hot, add sorrel shoots and grated Parmesan. Foam the Espelette pepper butter and pour a small spoonful over the raviole.

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read