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 ravioli 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.
To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Laurent Sturbois, Hyatt, Paris, France
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