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Egg Yolk and Black Pudding Ravioli with Pea Puree and Parmesan Crisp
Recipe by Michael Weldon
- Steps
- Ingredients
Ingredients
Pasta dough
Parmesan crisps
Pea puree
Black pudding filling
To serve
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Steps
- Preheat oven to 200'C.
- For pasta, combine flour and eggs in a bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 10 minutes.
- For parmesan crisps, line an oven tray with baking paper and arrange tablespoonfuls of grated parmesan over tray. Shape into discs and bake for 5-7 minutes or until melted and golden. Remove and allow to cool until required.
- For pea puree, melt butter in a saucepan, add peas and water and cook for 10 minutes or until tender. Add cream and puree with a stick blender until smooth.
- For black pudding filling, remove black pudding from casing and dice. Melt butter in a frying pan over a medium heat, add black pudding and panfry until soft. Divide mixture in half, add half to the chopper attachment of a stick blender with cream and puree until smooth. Reserve the remaining black pudding.
- Divide dough into 2 pieces and shape into discs. Lightly flour discs and using the widest setting pass a disc through pasta machine. Fold dough into thirds and pass through pasta machine. Repeat process 3 times. Pass laminated dough through each setting 2-3 times until rollers are at the second smallest setting. Cut 10cm circles with a ring mould.
- For black pudding ravioli, place a ball of reserved black pudding into the centre of one of the circles, create a ring with the pudding and gently lay an egg yolk in centre. Do not allow the yolk to break. Brush edges with water and cover with another circle of pasta. Press sheets together firmly with fingertips and ensure to remove all air as you go. Repeat with remaining ravioli.
- Bring a saucepan of salted water to the boil, add ravioli and cook for 2 minutes or until ravioli have floated to the surface of the water.
- To serve, place ravioli in the centre of a serving plate, arrange 2 quenelles of black pudding puree on either side with two small spoonfuls of pea puree and garnish with parmesan crisps, chopped baby chives, pea tendrils and shoots.
Notes
Preparation and cooking time: 70 minutes
