Slow-roasted Tomato and Shallot & Chive Whipped Cheese Ravioli | PAYSAN BRETON

4 pers.

25 min

6 min

2 hr

Slow-roasted Tomato and Shallot & Chive Whipped Cheese Ravioli

Pour la pâte :

Flour

250 g Flour

Salt

5 Pinches Salt

Olive oil

2 Dessert spoons Olive oil

Egg

8 Units Eggs

Pour la farce :

Whipped Cheese with Shallots and Chives

150 g Whipped Cheese with Shallots and Chives

Slow-roasted tomato

50 g Slow-roasted tomatoes

Chives

6 Sprigs Chives

Salt, pepper

1 Pinch Salt, pepper

Pour la cuisson :

Unsalted Moulded Butter

20 g Unsalted Moulded Butter

Vegetable bouillon

1 Unit Vegetable bouillon

In a food processor mix flour with salt then, while continuing to mix, add egg yolks one at a time and then olive oil. Roll dough into a ball, cover with cling wrap and refrigerate for 2 hours
Prepare filling by mixing slow-roasted tomato cubes with Shallot & Chive Whipped Cheese. Add finely chopped chives.
Roll out ravioli dough with a rolling pin to a thickness of approximately 0.4 cm. Cut 3 cm diameter circles using a pastry cutter. Separate the quantity into two.
Place one tablespoon of filling in the middle of each circle of dough. Moisten edges with a bit of water using a brush. Place a second circle on top to close the ravioli, pressing down to seal the edges. Continue the process for the remaining circles of dough.
In a frying pan, melt butter and sauté ravioli on high heat for 3 minutes. Add vegetable stock and continue cooking for 3 minutes to reduce the juice.
Season to your liking and serve the ravioli immediately!

You can prepare the dough the day before so that it can rest longer.