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.
