John Myers
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Valrhona Chocolate Ravioli with Mascarpone and Almond Filling and Papaya and Mango Ragout
The perfect valrhona chocolate ravioli with mascarpone and almond filling and papaya and mango ragout recipe with a picture and simple step-by-step instructions.
For the ragout:
- 30 g Brown sugar
- 3 cl Mango syrup
- 2 Pc. Mango
- 2 Pc. Papaya
- 2 Pc. Vanilla pods
- 15 cl Orange juice
- Butter
For the light pasta dough:
- 200 g Valrhona cocoa white
- 150 g Flour
- 50 g Durum wheat semolina
- 2 Pc. Eggs
- 0,5 tsp Salt
For the dark pasta dough:
- 200 g Valrhona cocoa dark
- 150 g Flour
- 50 g Durum wheat semolina
- 2 Pc. Eggs
- 0,5 tsp Salt
Ravioli filling:
- 200 g Valrhona chocolate white
- 200 g Mascarpone
- 50 g Flaked almonds
For the espuma:
- 400 ml Cream
- 20 Pc. Eucalyptus candy
- 1 tsp Agar Agar. Dry product
Pasta dough:
- Mix the ingredients of the pasta dough together and knead until a homogeneous dough is formed. Then let the dough rest in the refrigerator in cling film for at least an hour.
Espuma:
- Dissolve eucalyptus sweets in the cream, stirring constantly. NEVER stop stirring with the whisk, the candy will stick immediately. Add agar agar. When everything is dissolved, pour into the cream maker. Screw in 1 cartridge upside down and refrigerate for 1 hour.
Ragout:
- Peel and core the mango and papaya and cut into small even cubes. Scrape the pulp from the vanilla pods. Sweat cane sugar in a pan with a little butter, do not let it caramelize. Deglaze with mango syrup, about 1 minute later add the orange juice, then add the fruit cubes. Vanilla mark to it. Let simmer for about 20 minutes.
Ravioli filling:
- Melt the chocolate in a water bath. Fold the liquid chocolate into the mascarpone and almonds. Chill in the refrigerator.
Ravioli:
- Divide the pasta dough into 6 parts. Take 1 part, knead again well and roll out to a thickness of approx. 4-5mm. Now put the pasta dough in the pasta machine and gradually roll it from level 1 to level
- Whisk an egg. Brush the pasta sheet with the egg. Evenly distribute the filling in teaspoon-sized blobs on the pasta dough. Then put a second strand of pasta dough on top. Press the dough around the fillings. Cut out with the ravioli cutter.
- Cook the ravioli in a saucepan with hot water for 6 minutes. Pour. Arrange the ravioli and ragout on the plate. Squirt espuma from the cream maker next to it.
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