John Myers
Porcini Ravioli with Caramelized Pointed Cabbage and Cranberries on Herb Foam
The perfect porcini ravioli with caramelized pointed cabbage and cranberries on herb foam recipe with a picture and simple step-by-step instructions.
- 90 g Dried porcini mushrooms
- 6 Pc. Fresh boletus mushrooms
- 100 g Creme fraiche Cheese
- 200 g Pasta flour
- 2 Pc. Eggs
- Mineral water
- 0,5 Pc. Cabbage
- 100 g Cranberries
- 1 Pc. Shallot
- 15 g Sugar
- 200 ml Vegetable stock
- 100 g Parsley
- 200 ml Cream
- Salt
- Pepper
- Nut butter
- For the ravioli dough, knead the pasta flour with the eggs and some mineral water in the food processor. Season with salt. Let the dough rest in the refrigerator for 1 hour.
- For the ravioli mixture, soak the mushrooms in warm water for 10 minutes, chop. Dice the onions. Cut the parsley into small pieces. Steam the onion in oil until translucent, fry the mushrooms for about 5 minutes, season with salt and pepper, leave to cool. Add the creme fraiche and sections of the boletus.
- Fill and cut the ravioli and let it steep in the boiling water for about 5 minutes.
- Cut the pointed cabbage, cranberries and the shallot into small pieces. Caramelize the sugar, add the pointed cabbage, shallots and cranberries. Fry for about 5 minutes, season with salt and pepper.
- For the herb foam, bring the vegetable stock with the cream to the boil. Add the parsley and puree with the food processor. Pour the sauce into the espuma and serve.
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