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Orchid ravioli

A very delicate and original dish

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Orchid ravioli

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
2,00 €
Method:
20 min.
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 1 carrot
    • 1 bunch of  garlic sprouts
    • 1 sprig of thyme in blossom
    • 800 ml. chicken stock
    • Salt
    • Pepper
    • 4 round rice noodle sheets
    • Orchids
    • 8 drops of rose water

Method

  1. Bring the chicken stock to the boil and add the thinly sliced garlic sprouts and peeled diced carrots. Season and simmer for five minutes. Add the thyme and reserve.
  2. Meanwhile, hydrate the noodle sheets in warm water and roll out on a work surface. Cut into 4 strips, 5cm wide, and place the orchid petals at the edges. Roll up into ravioli triangles and seal with beaten Egg.
  3. Serve four ravioli per person with the broth, plus two drops of rose water per person.

Tip

You can make cannelloni, with regular pasta stuffed with flowers, and serve with cream of purple gardenias. Top with fresh herb blossoms.

Recommended wine

Pasta is a very versatile dish and goes well with white, rosé and young red wines.

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