John Myers
Contents
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Ingredients
Cranberry sauce
- 700 g Chicken bones and parrots
- 2 Carrots, sliced
- 200 g Celeriac, roughly diced
- 0,5 pole Leek, sliced
- 1 Shallot, diced
- 2 Cloves of garlic, diced
- 1 tbsp Tomato paste
- 1 l Cranberry juice
- 4 tbsp Balsamic vinegar
- 300 ml Poultry stock
- Black pepper from the mill
- Salt
- Oil
Ravioli batter
- 250 g Pasta dough, type 00
- 2 size Eggs
- 1 pinch Salt
filling
- 300 g Chicken, cut into very small cubes
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 50 g Dried cranberries, roughly chopped, pour hot water over them
- 2 tbsp Breadcrumbs
- Espelette pepper
- Black pepper from the mill
- Oil
- Salt
Otherwise
- 1 Egg, whisked
Instructions
sauce
- Heat some oil in a saucepan and then roast the chicken bones and parrels very vigorously, then add the carrots, celery, leek, shallots and garlic and roast them too. Then the tomato paste is added, which is roasted for a few minutes.
- Then deglaze with enough cranberry juice that everything is just covered. Now let it reduce at a low temperature until a thick syrup forms. Then fill up with cranberry juice again until everything is just covered - let it reduce again.
- This is repeated until the cranberry juice is used up and the balsamic vinegar is added with the last addition of cranberry juice. When everything has been reduced for the last time, add the poultry stock, bring to the boil once and reduce again for about 15 minutes over low heat.
- Now pass the sauce through a sieve, squeezing out the vegetables well. Pour the sauce back into the pot and reduce it until the desired consistency is achieved, which is very quick because the sauce is already nice and creamy. Now season with salt and pepper.
Ravioli batter
- Put the flour with the pinch of salt in a bowl, mix, knead the eggs and everything into an elastic dough, wrap in cling film and leave to rest for at least an hour.
filling
- Heat some oil in a pan and fry the chicken well all over, add the shallot and garlic for the last two minutes, then remove from the pan and place in a bowl. Strain the soaked cranberries, drain well and add to the chicken.
- Now add the breadcrumbs, mix everything together and season with salt, pepper and pimento d'Espelette.
Assembly and Finsch
- Roll out the pasta dough thinly with the pasta machine. Brush the thin pasta sheet thinly with the beaten egg. With the help of a teaspoon, place some of the filling on the dough at a distance of approx. 8 cm, fold over the dough and press firmly around the filling and then cut out the raviolie with a dough wheel.
- The ravioli then simmer in sufficiently salted water for about 5 - 6 minutes, then take out, drain well, arrange on a plate and pour the sauce over the ravioli, we had a salad with it.
Nutrition
Serving: 100gCalories: 83kcalCarbohydrates: 8.4gProtein: 4.5gFat: 3.2g
