John Myers
Contents
show
Liver Sausage Ravioli in Apple-horseradish Foam and Pickled Red Onions
The perfect liver sausage ravioli in apple-horseradish foam and pickled red onions recipe with a picture and simple step-by-step instructions.
For the dough:
- 200 g Durum wheat semolina
- 2 Pc. Eggs
- 1 tbsp Olive oil
- 1 tsp Sea-Salt
For the filling:
- 100 g Liver sausage coarse
- 2 Pc. Shallots
- 2 Pc. Clove of garlic
- 2 Pc. Egg yolk
- 1 tbsp Breadcrumbs
- 2 tbsp Cream
- 1 tbsp Chopped parsley
- 1 Msp Butter
- 1 Pr Sea-Salt
- 1 Pr Pepper
- 1 Pr Chili
For the apple and horseradish foam:
- 2 Pc. Shallot
- 1 Pc. Apple Elstar
- 0,5 Pc. Floury potatoes
- 20 g Butter
- 250 ml Apple juice
- 250 ml Poultry stock
- 100 ml Cream
- 20 ml Apple Cider Vinegar
- 50 g Cold butter
- 1 Pc. Horseradish
For the apple pieces:
- 1 Pc. Apple Elstar
- 100 ml Apple juice
- 50 ml Freshly squeezed lemon juice
For the pickled red onions:
- 2 Pc. Red onions
- 125 ml Water
- 125 ml Apple Cider Vinegar
- 125 g Sugar
- 5 g Salt
- Cut the red onions into thin wedges, put vinegar, water, sugar and salt together in a saucepan.
- Mix well until the sugar and salt are dissolved. Let it boil once. Put the onion wedges in a screw jar and pour the hot liquid over them.
- Put in with the lid closed for at least 5 hours. It is best to put it in the refrigerator for a day.
- Using durum wheat semolina, whole eggs, olive oil and salt, knead a smooth dough. If necessary, add a little more water.
- Wrap the dough in cling film and let it rest in the refrigerator for about 2 hours.
- Peel and dice the liver sausage, peel and finely dice shallots and garlic and sauté lightly in butter.
- Mix both together with the liver sausage, two egg yolks, breadcrumbs, cream and parsley and season well with salt, pepper and chilli. Pour the mixture into a piping bag.
- Roll out the pasta dough into long strips using a pasta machine.
- Distribute the liver sausage mixture at intervals on each pasta sheet, coat the edges with egg white, place a second pasta sheet on top and press it lightly so that the trapped air can escape.
- Use a ravioli cutter approximately 6 cm in diameter to cut out ravioli.
- Put the ravioli in plenty of boiling salted water and let simmer for five minutes over a low heat. Pan the ravioli in a hot pan and butter and season with salt.
- Peel shallots and finely dice. Peel the apple and potato and also dice. Heat the butter, sweat the shallot, potato and apple cubes in it.
- Deglaze with apple juice, poultry stock and cream, let the stock boil for about ten minutes and season with salt and pepper. Then puree everything finely and pass through the sieve.
- Bring the stock to the boil again, add apple balsamic vinegar to taste, mix in the butter and grate the horseradish into the sauce depending on the heat you want.
- Cut the apple into small cubes and marinate in apple juice and lemon juice.
- Arrange and decorate with a small stalk of chervil.
Facebook Comments