John Myers
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Ravioli with Boudin Noir on Cream Sauerkraut, Echallots and Marjoram
The perfect ravioli with boudin noir on cream sauerkraut, echallots and marjoram recipe with a picture and simple step-by-step instructions.
Cream sauerkraut
- 850 g Sauerkraut
- 150 g Shallots
- 50 g Butter
- 1 pinch Salt
- 1 pinch Sugar
- 20 ml Noilly Prat
- 0,5 tsp Caraway seed
- 100 ml White wine dry
- 20 piece Juniper berries
- 20 piece Allspice grains
- 100 ml Sweet cream
ravioli
- 2 piece Boudin noir (French blood sausage)
- 1 pinch Instant flour
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 1 pinch Pepper
- 1 pinch Salt
- 20 piece Wonton frozen pasta sheets, round
- 1 piece Egg yolk
- 2 piece Majorance branch
- 150 g Shallots
- 2 piece Sprigs of thyme
Cream sauerkraut
- Prepare the sauerkraut the day before, then it will taste even better. Put the sauerkraut in a sieve, rinse with clean water (to reduce the acidity) and then set aside.
- Cover the echallots in a bowl with water and leave to soak for 15 minutes. Then drain the water and peel the shallots. Cut half of the scallions into moderately thin slices and fry them in butter in a saucepan. Then season with sugar and salt, deglaze with Noilly Prat and let the liquid almost boil off.
- Now add the drained sauerkraut and caraway seeds to the saucepan and pour over the white wine. Then reduce the temperature, add the juniper berries and allspice grains in a gauze bag, stir well and let everything simmer for about 1.5 hours.
- Then season the whole thing to taste and refine with the cream.
ravioli
- For the ravioli, lightly freeze the Boudin noir, then cut into 1-2 cm thick slices, flour and fry briefly on both sides with a butter-oil mixture in a hot pan. Pepper and salt, place on kitchen paper and let cool down.
- Then remove the sausage skin. Lay out the wonton dough sheets on a work board, brush half of them around the edge with egg yolk and place the Boudin slices on top. To do this, place a few leaves of fresh marjoram on top and close with another leaf of dough, pressing lightly all around.
- In the meantime, peel the remaining echelots, cut into thin rings and sauté in a little butter and season with salt and sugar. Then fold in the thyme, but DO NOT fry it. Pull the pan off the stove.
- Bring the salted water to the boil in a large saucepan and let the ravioli slide into it. Turn off the stove and let the ravioli stand for about 5 minutes. Then place a slotted spoon on the cream sauerkraut and garnish with the sautéed echallots and some marjoram leaves.
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