Veal, ravioli with walnut and ricotta filling, mushrooms, carrots

Ingredients for 5 servings:

• 60 g onion(s)
• 80 g butter
• 450 g peas, frozen
• 1 sprig(s) parsley
• 60 ml cream
• salt and pepper
• 200 g flour
• 2 eggs, size M
• 1 tbsp oil
• ½ tsp salt
• 1 small shallot(s)
• 1 garlic clove(s)
• butter
• 250 g mushrooms
• 100 g ricotta
• 2 tbsp walnuts, ground
• 2 tbsp parsley, chopped
• 2 tbsp Parmesan, freshly grated
• 250 g mushrooms and king oyster mushrooms for garnishing
• 250 ml dry white wine
• 1 bay leaf
• 1 large shallot(s), finely chopped
• 5 peppercorns
• 250 g butter
• salt and pepper
• 1 kg veal fillet(s)
• 6 rosemary sprigs
• 6 sprigs of thyme
• 100 g butter
• 1 bulb(s) garlic
• 20 g panko
• 4 walnut kernels
• 1 tsp butter
• 15 small carrots
• 1 tbsp butter
• 1 tbsp brown sugar

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours

from the show “The Perfect Dinner” on VOX from 21.02.2025

For the pea puree, thaw the peas. Melt the butter in a saucepan, add the onions, and sauté for 3-4 minutes. Add the peas and roughly chopped parsley, reduce the heat, and simmer covered for 10 minutes. Heat the cream, add to the peas, and puree the mixture. Then pass through a sieve and season with salt and pepper. For the pasta dough, knead the flour, eggs, oil, and salt into a smooth dough. Roll out the dough thinly and cut out circles. You will need three sheets of pasta per serving. For the filling, finely dice the shallot and garlic and sauté in butter. Add the finely chopped mushrooms and fry. Then stir in the ricotta, walnuts, parsley, and Parmesan cheese. Place the filling in a piping bag and heat in a water bath before serving. Trim and slice the mushrooms and oyster mushrooms. Just before serving, brown in a hot pan, then add 1 tablespoon of butter and continue frying. Season with salt and pepper. Cook the pasta circles in salted water for 2-3 minutes. Place three pasta sheets on each plate, pipe the filling onto them using a piping bag, and top with the fried mushrooms. For the beurre blanc, bring the white wine, bay leaf, shallot, and peppercorns to a boil in a small saucepan and reduce the liquid by half. Strain the reduction. Cut the butter into small cubes and refrigerate. Heat the reduction (do not boil!) and gradually stir in the butter cubes with a whisk. Season to taste with salt and pepper. Vacuum-seal the veal fillet with half of the rosemary and thyme and three pieces of butter. Cook in a water bath using a sous vide stick at 54°C for two hours. Then sear on all sides in hot rapeseed oil. Reduce the heat, add 2 tablespoons of butter, the garlic, and the remaining rosemary and thyme, and pour the foaming butter over the meat. Cut into 10 equal slices before serving. For the walnut panko crunch, toast the panko and walnuts in the butter until golden brown. For the caramelized carrots, peel the carrots and blanch them in boiling water for five minutes. Then refresh them in cold water. Caramelize the carrots in butter and sugar before serving. Eileen prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 in Saarland, on Friday, February 21, 2025.