Steamed ravioli with saffron squash & natsudaidai

3/26/24, 8:30 AM

Make vegetarian ravioli from A to Z with a filling of butternut, squash and saffron.

This recipe by Noémie D'hooge and Marin Remy, chefs at Strasbourg's Ondine restaurant, 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: 1 h
Cooking time: 3 h 30

Ingredients forsteamed squash ravioli

For the ravioli dough

12.5 cl water
245 g flour
Maïzen a

For the white wine caramel

30 g sugar
25 g butter
10 cl white wine

For the stock

1 large squash
1 onion
2 garlic cloves
½ leek
10 cl white wine

For the butternut

1 butternut
1 garlic clove
Butter
Parsley (or other herbs)
White wine

For the saffron-infused butter

100 g butter
A few pistils of saffron

For the saffron squash purée

1 squash
Butter
10 cl white wine
Salt
Oi l

For the finishing touches

1 natsudaidai (variety of citrus fruit)
Pumpkin seed oil

Steps for steamed squash ravioli

The broth: start by making a dry caramel in a saucepan, which will be used to cook the broth. Deglaze with butter and add 10 cl of white wine. Reduce by half.
Cut up the squash. Brown in oven at 180°C. Deglaze with wine. Transfer to saucepan with wine caramel, add cold water and cook over low heat for 2 h.
Strain the stock, reduce further and adjust seasoning if necessary.
Stuffing: dice the butternut and fry in butter. Add the chopped garlic and parsley. Deglaze with a drop of white wine over high heat, then remove from the heat and leave to cool.
Saffron-infused butter: melt the butter with a clove of garlic and a few pistils of saffron. Leave to infuse.
Squash purée: peel the squash and cut into 4 cm pieces. Lightly salt and oil, then bake at 180°C until nicely caramelized. Deglaze with wine, reduce the juices and remove from the heat. Blend the squash, gradually incorporating the infused butter until smooth. Remove from the blender and leave to cool.
Add the saffron squash purée to the diced butternut, in equal quantities, to obtain a thick mass to use as stuffing for the ravioli.
To make the ravioli: pour the boiling water gradually over the flour in the bowl of a mixer fitted with the sheet, and mix until you obtain a fairly homogeneous ball of dough (this step can also be done by hand). Divide into two dough pieces, wrap and chill in a cool place (the dough can also be made the day before).
Using a rolling pin, roll out the dough thinly, generously flouring the work surface and the dough with cornflour, and cut out 9 cm circles with a cookie cutter.
Finish: steam the ravioli, reheat the broth and serve with a segment of natsudaidai and a drizzle of pumpkin seed oil.

Forfurther information:

Ondine, 10 petite rue des Dentelles, 67000 Strasbourg
13/20 in the Livre des 109
Read Gault&Millau's review of Ondine

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