- 200 g Flour
- 2 Pc. Eggs
- 1 Pc. Egg yolk
- 400 g Boiled beef
- 2 bunch Soup vegetables
- 1 Pc. Onion
- 1 Pc. Bay leaf
- 2 Pc. Juniper berries
- 1 tsp Salt
- 1 liter Water
- 150 ml Cream
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 1 disc Toast without crust
- 1 Pc. Shallot
- 1 tsp Butter
- 150 ml White wine
- 100 ml Vegetable broth
- 100 ml Cream
- 2 tbsp Horseradish hot
- 1 liter Rapeseed oil
- 100 g Wild cranberry jam
- 50 ml Port wine
- 6 g Agar-agar
- Sift the flour onto a work surface. Press a large indentation in the middle. Whisk eggs and yolks in a small bowl and pour into the well.
- Shape the dough into a ball and let it rest for at least 1 hour.
- Cut the remaining meat into small pieces and place in the freezer for about 20 minutes.
- When the meat is slightly frozen, it is finely pureed with the cream, egg and toast in a blender, then put the raw mixture in the refrigerator. When the cooking time is complete, remove the boiled beef from the broth and let it cool down.
- Peel the carrots and celery of the second bunch of soup vegetables, cut into small cubes and blanch for a maximum of 1 minute in boiling salted water, then drain.
- The cooled boiled beef is also cut into small cubes. Then mix the diced boiled beef, the blanched vegetables, the mixed boiled beef with salt and pepper and fill into a piping bag with a perforated nozzle.
- Now, for the ravioli production, roll out the pasta dough using a pasta machine. Always cut a rolled-out sheet of dough in 2 halves, one for the bottom and one for the lid.
- Then the lid is placed on the lower strip and lightly pressed with your hands around the piles.
- Use a round, sharp-edged object to cut out the ravioli. Now cook the ravioli in salted water for 4-5 minutes. Just before serving, warm up the ravioli in a pan with butter.
- Cut the shallot very finely, fry in butter until translucent, reduce with white wine until almost nothing is left of the liquid.
- Warm up the sauce briefly before serving, season with horseradish again and pour over the finished ravioli.
- Place the oil in a tall, narrow container in the freezer for about 40 minutes. Bring the wild lingonberries with the port wine to the boil and finely puree, strain through a sieve.
- Bring the sifted lingonberry mixture to the boil, add agar-agar and stir until it has dissolved. Then bring to the boil again.
- Pour the liquid into a squirt bottle or syringe. Remove the oil from the freezer and slowly drip the cranberry mixture into the oil.
- Let the cranberry caviar cool down briefly. Carefully scoop out of the glass through a sieve and rinse with cold water.