Goat cheese and walnut ravioli, chive butter
- 150g de chèvre frais
- 2 jaunes d'œufs
- 6 feuilles de pâte à raviole
- 150g de beurre doux
- 50g de cerneaux de noix Daco Bello
- 15cl de crème liquide entière
- 1/4 de bottes de ciboulette
- Sel fin
- Poivre
Preparation :
Cut the ravioli dough into 36 discs using a cookie cutter.
Remove the skin from the goat cheese and cut it into small pieces.
Crush the walnuts and add them to the goat cheese with salt, pepper and liquid cream.
Mix to obtain a smooth paste.
Place a small amount of filling in the middle of one of the dough discs and brush the edges with egg yolk.
Take another disk of dough and place it on the filling.
Seal the edges of the ravioli, being careful not to leave any air pockets.
Use a serrated pastry cutter to trim the edges.
Continue until you obtain 18 filled ravioli.
For the butter sauce:
Chop the chives and cut the butter into small cubes.
Bring the water to a boil and whisk in the butter cubes one by one.
The butter should form an emulsion with the water.
Continue until you have a smooth, glossy sauce.
Add salt, pepper and chives to the sauce.
Cook the ravioli for 3 minutes in boiling salted water.
Drain and serve immediately drizzled with chive butter.
