Cheddar Ravioli with Cabbage and Bacon
- 2 strips bacon
- Olive oil
- Fleur de sel
- 8 (4 by 4-inch) sheets pasta
- 1 egg white
- 4 ounces cheddar
- 1 teaspoon dried juniper berries, finely chopped
- 2 leaves cabbage
- Beef Sauce:
- 1/2 cup beef stock
- 1 tablespoon olive oil
- Cracked pepper
Preheat oven to 450 degrees F.
Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.
Bring a large pot of water to a boil and season with olive oil and fleur de sel.
Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.
Cook the raviolis for 5 minutes in boiling water and drain.
Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil.
Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.Coriander Sauce:
1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice
Combine all ingredients.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Laurent Sturbois Hyatt - Paris, France