Savoy cabbage ravioli with vermouth foam

Ingredients for 6 servings:

• 500 g flour
• 5 eggs, size M
• 5 tbsp olive oil
• 2 egg yolks
• 1 egg white for brushing
• ¼ head of savoy cabbage (approx. 300 g)
• 1 tsp caraway seeds
• 2 shallots
• salt and pepper
• Nutmeg, freshly grated
• 2 shallots
• 1 garlic clove(s)
• 100 ml fish stock
• 50 ml dry white wine
• 75 ml vermouth (Noilly Prat)
• 100 ml cream
• 40 g butter, cold

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Knead the flour, eggs, salt, 3 tablespoons of olive oil, and egg yolks into a soft, glossy dough. Brush the dough with 1 tablespoon of olive oil, wrap in cling film, and let rest for 60 minutes. For optimal consistency, the dough can be prepared the day before and stored in the refrigerator. While the dough is resting, wash and trim the savoy cabbage, cut into wedges, and slice into fine strips. Cook in boiling salted water with caraway seeds for 5 minutes, drain, refresh, and allow to drain. Squeeze any excess liquid. Peel and finely dice the shallots, and sauté in butter. Add the savoy cabbage, sauté briefly, and deglaze with a little water or white wine. Season with salt, pepper, and nutmeg. Ensure the liquid has completely evaporated. Divide the dough into 8 portions and roll out using a pasta machine or rolling pin into strips about 2 mm thick (approx. 60 x 12 cm). Place the dough strips on a floured work surface. Place 1 tablespoon of the filling on each half of the dough strips, leaving a gap of about 7 cm between them. Brush the edges with egg white, place the second half of the dough on top and press down firmly around the filling. Cut out ravioli using a pastry cutter. This will make about 12 ravioli. Simmer the ravioli in a large pot of boiling salted water for 2-3 minutes. Remove from the water, let cool, and brush with the remaining tablespoon of olive oil. To store, place the cooled ravioli between plastic wrap in a sealable box or serve immediately. For the foam, finely chop the shallots and garlic. Simmer with the fish stock and white wine over medium heat for about 10 minutes. Strain the liquid and reduce by about half with the vermouth and cream. Stir in cold butter in small pieces and season with salt and pepper. Et voilà, the dish is ready and is ideal for a fine dinner with friends.