Walnut & mortadella-filled ravioli, white bean cream, brown butter
Ravioli filled with walnut & mortadella, served on white bean cream, brown butter & chervil
People
For 4Preparation Time
1h15Winery Pairing
Cordon Rouge
Ingredients
For the ravioli dough:
- 250 g wheat flour
- 2 eggs
- 1 pinch of salt
For the filling:
- 150 g finely chopped mortadella
- 80 g crushed walnut kernels
- 100 g ricotta cheese
- 1 pinch of salt & white pepper
For the white bean sauce:
- 200 g cooked white beans
- 30 g butter
- 1 shallot
- 20 cl chicken stock
- 1 pinch of salt & white pepper
Finishing touches:
- 20 g brown butter
- Few sprigs of fresh chervil
- 20 g grated walnuts
Recipe
Step 1: Directions
- Prepare the ravioli dough by mixing flour, eggs, and salt. Knead, then let rest for 30 minutes.
2. Blend the mortadella with the walnuts and ricotta, then season.
3. Roll out the dough thinly, then place small mounds of filling on top. Cover with a second layer of dough, seal the ravioli, and cut.
4. For the sauce, sauté the shallot in a little butter, add the beans and broth. Blend until smooth. Season.
5. Cook the ravioli in a large pot of boiling salted water until they float away.
6. Melt the brown butter.
Step 2: Plating-Up
- Plate the ravioli, top with the bean sauce.
- Add a drizzle of brown butter.
- Sprinkle with chervil.
- Finish with a little grated walnut.
Mumm Cordon Rouge
The richness of mortadella and the sweetness of walnuts are balanced by the creamy sauce and freshness of chervil.
Brown butter and grated walnuts add depth and texture, perfectly complementing the finesse and liveliness of the Cordon Rouge champagne.
