FOR THE RAVIOLI DOUGH
- 10 egg yolks
- 2 cups + 1 tbsp. (8 3/4 oz./250 g) pastry (soft) flour
Sunflower Ravioli and Parmesan Bouillon
Mauro Colagreco
12th April 2024
Sunflower Ravioli and Parmesan Bouillon
150 min
Under the Sign of the Moon by Mauro Colagreco
Serves 4
Image by Matteo Carassale
Ingredients
FOR THE SUNFLOWER FILLING
- 3 1/2 oz. (100 g) sunflower heads
- Olive oil
- 1 shallot, finely chopped
- Scant 1/4 cup (3/4 oz./20 g) grated Parmesan
- Unrefined sea salt
FOR THE EGG YOLK SAUCE
- 4 egg yolks
- 1/3 cup + 1 1/2 tbsp. (100 ml) olive oil
- 1 thyme sprig
- 3 garlic cloves
- 1 bay leaf
- Salt
FOR THE PARMESAN BOUILLON
- 2 cups + 2 tbsp. (500 ml) water
- 3 1/2 oz. (100 g) Parmesan rind
- 1/3 oz. (10 g) kombu (dried kelp)
- 1 tsp. colatura di alici (Italian fermented anchovy sauce)
- Unrefined sea salt
FOR THE CAVIAR DOME
- 1/4 cup (2 1/4 oz./60 g) Ossetra caviar
- 1 tsp. (5 g) sunflower pollen
TO SERVE
- Sunflower petals
- Unrefined sea salt
Method
FOR THE RAVIOLI DOUGH
In a stand mixer fitted with the paddle attachment, beat the egg yolks with the flour. Incorporate the eggs well but do not overwork the dough.
Let rest in the refrigerator, covered with a clean kitchen (tea) towel, for 30 minutes.
FOR THE SUNFLOWER FILLING
Clean the flowers by removing the petals, green parts and pollen. Reserve the petals and pollen.
Dice half the flower heads. In a very hot skillet (frying pan), fry them in a drizzle of olive oil. Set aside.
Cut the other half of the flowers into strips. In a saucepan, sweat the shallot in a drizzle of olive oil. Add the flower strips and cook for 10 minutes.
Add a little water, then cover with parchment (baking) paper and cook for 20 minutes.
Season with unrefined sea salt. Once tender, remove from the heat and blend in a Thermomix®.
Mix with the cooked diced sunflowers. Add the grated Parmesan and transfer to a pastry (piping) bag. Set aside.
MAKING THE RAVIOLI
Roll the dough out to 1/16 in. (2 mm) thick. Using a 2 3/4 in. (7 cm) cookie (pastry) cutter, cut out disks.
Pipe some filling onto half of the disks. Cover each filled disk with another disk of dough and press to seal the edges, brushing with a little water if necessary.
Set aside on a baking sheet dusted with flour.
FOR THE EGG YOLK SAUCE
Place the egg yolks into a baking pan, pour over the olive oil, and add the thyme, garlic, and bay leaf. Cook in the oven at 140°F (60°C) for 40 minutes.
Using an immersion blender, blend the egg yolks with a little of the cooking oil and some salt until you have a creamy sauce.
Transfer to a pastry (piping) bag and set aside at room temperature.
FOR THE PARMESAN BOUILLON
In a saucepan, stir together the water, Parmesan rind, and kombu. Reduce by half over low heat.
Strain then reduce again. Strain through paper towels to remove excess fat.
Season with the colatura di alici and a little salt.
FOR THE CAVIAR DOME
On a sheet of parchment (baking) paper, form domes of caviar, each weighing 1/2 oz. (15 g), using a 3/4 in. (2 cm) melon baller. Insert the pollen between the grains of caviar. Set aside in the refrigerator.
TO SERVE
Cook the ravioli in salted boiling water for 3 minutes.
Place the cooked ravioli in the center of a dish.
Cover with the egg yolk sauce and arrange the sunflower petals around the outside.
Place the caviar dome in the center.
Serve the hot Parmesan bouillon separately.
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