Recipe courtesy of Celestino Drago
Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 503
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 92
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 59
- Sodium
- 904
- Total: 3 hr
- Prep: 3 hr
Ingredients
2 medium fennel bulbs
1 small potato
1 whole egg
1 egg yolk
3 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs
1 tablespoon fennel leaves
Salt and pepper to taste
2 to 3 packages pre-prepared won ton wrappers
Black Truffle Sauce:
2 teaspoons chopped shallot
1/2 tablespoons butter
2 tablespoons dry white wine
2 tablespoons tomato, peeled, seeded and cut into cubes
2 teaspoons black truffles, julienne cut
2 teaspoons fennel leaves, chopped
1 tablespoon fennel bulb, cooked and cut into small cubes
Few drops of truffle oil
1 tablespoon butter
Salt and pepper to taste
4 tablespoons vegetable broth or water
Directions
- Cook fennel bulbs in salted water until soft, remove from water, set aside to cool. Cook potato in salted water until soft, peel, set aside to cool. Blanch fennel leaves for 20 seconds, chop finely and set aside. In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste. Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours.
- Fill a pastry bag with the filling mixture. Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper. Moisten the edges and top with another won ton wrapper and press with fingers to seal. With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape. Place on sheet pan--not touching-- and sprinkle with flour. Cover with plastic wrap and refrigerate while preparing sauce.
- For the sauce: In a saucepan, saute shallots in 1/2 tablespoon of butter until golden. Add wine, let evaporate for about 1 minute on medium flame. Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato. Cook for 1 minute, then add butter. Remove from flame and keep in a warm place.
- Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate. Pour sauce over top, garnish with fennel leaves, and serve.