Earlier this week I made Ravioles du Dauphiné for the first time and was very impressed.
Thanks to @NOTANOTHERCOOKINGSHOW for the recipe.
• Ravioles Du Dauphinè…Y...
On my second kick at it, I didn't have enough filling for a full ravioli tray, I went with a larger, individual sized ravioli.
Filling was homemade crème fraîche, Gruyère, fresh parsley and fresh thyme.
This is the plating and tasting.
Rested the ravioli on top of garlic oil infused sautéed Creminis, with Gruyère, freshly cracked pepper & cured egg yolk shavings. Drizzled a bit of extra virgin olive oil on the sauce to finish it off.
For the sauce I used the sauté pan for the mushrooms, using white wine to deglaze the pan, letting it reduce before adding a knob of cold butter and pasta water in small amounts. Added the cooked ravioli and slowly added Gruyère to it, slowly incorporating it and ending up with a sweet baby Jaysus that tasted really good sauce.
I'm working on a make video.
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