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Vegtable ravioli with Joselito ham

A new concept in ravioli

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Vegtable ravioli with Joselito ham

At a glance

Serves:
4
Difficulty:
Medium
Method:
30 min.
Preparation:
15 min.
 
 

Carme Ruscalleda

Read interview with:

Ingredients

    For the vegetable pasta

    • 300 g strong bread flour
    • 160 g pasteurized Egg yolks
    • 30 g. fresh Spinach (no stems)

    Creamy vegetable filling:

    • 500 g cream
    • 180 g finely chopped zucchini
    • 30 g blanched Spinach
    • 60 g grated Emmental cheese
    • Salt and a dash of pepper

     

Method

For the vegetable pasta:

  1. Finely blend the Spinach with the eggs and mix with the flour. Let stand for 12 hours in the fridge.
  2. Roll out the dough into thin slices to form the ravioli.

For the creamy vegetable filling:

  1. Sauté the zucchini, mix with the ingredients and allow to simmerBlend and strain.
  2. Add the mixture to square silicone molds (approx. 3cm. x 3cm) and freeze.

To assemble the ravioli:

  1. Wrap the frozen pieces of filling between two sheets of pasta. Brush the edges and seal by pressing down with a fork.

For the sliced vegetables:

  1. Thinly slice the vegetables. They should measure 16 cm. long, 1.2 wide cm, and 1 ml. thick
  2. Blanch the carrot and eggplant for 15 seconds (separately)
  3. Leave the strips of Daikon and zucchini raw.
  4. Assemble the dish by combining the colors of the vegetables on baking or parchment paper.

Presentation:

  1. Cook the ravioli in boiling salted water  for 1 minute.
  2. Dry and wrap with vegetable slices. Wrap in baking paper and bake in the oven at 190ºC for 6 minutes.
  3. Place the ravioli in the center of the plate, and top with thin slices of Joselito ham.
  4. Garnish with dollops of cream of vegetabes like in the photo.

Tip

OPTIONAL: Dollops of cream of vegetables: Boil 1 zucchini, removing the inner flesh to pieces in salted mineral water for 2 minutes. Drain, reserving the cooking water. Sauté the zucchini with a little oil, salt and pepper and finely blend. Mix 80g of cooking water with 100g of zucchini puree, blend well, and store in a bottle. (Apply this same technique to the other three vegetables: carrot, daikon radish and eggplant)

Recommended wine

Malvasia Seca de Hospital Sant Joan Baptiste de Sitges, Sumoll Rosat de Bodegues Pardas – D.O. Penedès

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