Tuesday, 13 February 2007
Recipe: Ravioli of Crottins de Chavignol, with Red Pepper Coulis
Ingredients: 2 Crottins de Chavignol; Half quantity of Pasta dough, rested and rolled into strips 3" wide and left to dry; 3 large Red Peppers, cored and seeded; half a Leek; 4 Shallots; 1 Bay Leaf; 1 teaspoon dried Thyme; 1 oz Butter; 2 cloves Garlic, minced; Sugar; Salt & Pepper; 15 fl oz Tomato Juice.
1. Halve each Crottin horizontally, leaving four neat discs. Cut eight 3"x3" squares from the sheets of pasta, and position each Crottin-half in the centre of a pasta square; lightly brush the edge of the pasta square with cold water, and press a second pasta square over it, to make four Crottin ravioli.
2. Finely dice the Peppers, Shallots, and Leek. Melt the Butter in a saucepan, and sautee the diced vegetables in the melted butter along with the Garlic and herbs. When this mixture is tender, season lightly and add a little sugar. Add the Tomato Juice and continue to cook over a medium heat until the Peppers start to break down.
3. Liquidize the Pepper mixture for twenty seconds or so, and then push through a fine sieve.
4. Cook the ravioli six minutes in a large pan of boiling, salted water; gently reheat the Pepper coulis at the same time.
To serve, divide the coulis between four soup plates, place one ravioli on top of the coulis in each soup plate, and sprinkle with finely chopped Parsley and freshly-ground Black Pepper