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Ravioli filled with Carrot and Fig
Ingredients and method
Ingredients
- 1 x homemade pasta dough
- 250 gr ricotta
- Carrot
- Figs
- Kikuna Leaves
- Scarlet cress
- Cream
- White Wine
- Oil of Kaffir Lime Leaves
Method
- Using a ravioli stamper (or use a ravioli mold or a small glass), cut out shapes from the sheets of pasta dough.
- Take a teaspoon of the filling and place it on a dough round.
- Moisten the edges slightly with some water and place another round on top and press.
- If necessary, press firmly with a fork.
- Bring a pan of water to the boil and cook the ravioli in portions for about 2 to 3 minutes.
- Pour the beurre blanc over the dish.
- Drizzle an oil of Kaffir Lime Leaves over the sauce.
- Finish the dish with Scarlet Cress and Kikuna Leaves.
Recipe: Eric Miete
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