St Ewes’ Yolk and Watercress Ravioli

Ruth Hansom

Ruth Hansom

28th October 2020

St Ewes’ Yolk and Watercress Ravioli

90 min

Tender broccoli, lord of the hundreds, morel


Photo credit John Carey

Ingredients

  • • Ravioli • Celeriac Puree • 3 x roast baby onion 1/2s • 3x glazed morels • 3x tender stem florets • Lord of the hundreds shaving • Watercress foam • Watercress • Artichoke crisp

Method

Ravioli

1. Make the ravioli filling; pick the leaves from 6 bunches of watercress and blanch them (retain stalks for foam) Squeeze out all of the moisture from the watercress using muslin cloth and chop roughly.
2. Mix with the watercress; 150g Mascarpone, 50g parmesan, 1 clove minced garlic, maldon and pepper to taste and press into a 7cm ring.
3. Make the pasta dough by blending; 600g 00 flour with 3 eggs, 3 yolks, 65mk rapeseed oil and 30g salt. Bring together into a ball and then vacuum pack. To make the Ravioli, roll out to the thinnest setting on the pasta machine. Cut into 11cm squares.
4. Place the watercress mix onto one of the squares and make a small well in the middle. Put an egg yolk in the well (keep whites for souffles)
5. Brush the edges with yolk and place another square on top and seal. Cut with a 9cm fluted cutter.
6. To serve place in salted simmering water for around 4-5mins and glaze in butter.

Celeriac Puree

1. Peel and dice 2 celeriac.
2. Steam until soft but still white and then blend until smooth with 100g of cold butter and 200ml of milk.
3. Season to taste, pass and chill.

Roast Baby Onions

1. Cut 12 baby onions in half. Place face down in a hot pan with 10ml rapeseed oil, salt, sugar and a sprig of thyme. When golden brown, deglaze with a drop of balsamic and place then pan into the oven at 180c for five minutes.
2. Keep the onion in the skin until ready to serve.

Glazed morels

1. Prep the morels ensuring no dirt remains.
2. To serve heat in a small amount of chicken stock, reduce and add a small knob of butter to glaze, season with salt and pepper.

Tenderstem florets

1. Cut the tenderstem at an angle.
2. To serve, cook in salted water for one minute and glaze with butter. Season with salt.

Watercress Foam

1. Sweat; 500g watercress stems, 200g sliced button mushrooms, 200g chopped shallots, half a head of garlic, 6g peppercorns and 2 sprigs thyme.
2. Deglaze with 500ml white wine. Add 1L white chicken stock and reduce. Add 1L double cream cover and leave to infuse for one hour.
3. Pass and adjust seasoning with salt, sugar, pepper and white balsamic.
4. Add Lecithin (5g per 500ml) when heating to serve and buzz with the hand blender to foam.

Artichoke Crisp

1. Wash and dry 2 Jerusalem artichokes
2. Slice as thinly as possible on mandolin, keeping nice rounds.
3. Fry at 160c until lightly golden.
4. Allow to crisp under the hot lights.
5. Cool and store in an airtight container.

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