Ingredients
1 butternut ravioli
15g brown butter & Amaretto glaze
8g wilted garden greens
3 Thai shallots, pickled
12g butternut squash, diced
15g butternut squash broth
8g whipped gorganzola creme fraiche (1 Quennelle)
2g toasted nibbed almonds
0.5g micro herbs
Beurre noisette
20g unsalted butter
2.5g lemon juice
1g salt
Brown butter & amaretto glaze
15g beurre noisette
20g Amaretto Di Saronno
0.5g cinnamon, ground
1g French rosemary
0.5g lemon juice
4 strips lemon zest
Salt and ground pepper to taste
Butternut ravioli
15g Butternut squash puree
20g wet pasta dough for ravioli & tortellini
Butternut squash broth
175g butter unsalted
1250g butternut squash, trimmings, roughly chopped
2000g water
10g salt
0.5g cayenne pepper, pinch
400g butternut squash, seeds
100g butternut squash, peeled androughly chopped
15g butter unsalted
Butternut squash dice
130g butternut squash
1.5g butter unsalted
Fresh thyme
1.5g new season garlic
Salt, to taste
Ground black pepper, to taste
1.5g sherry vinegar
Butternut Squash Puree
30g Butter Unsalted
250g Butternut Squash, 2cm dice
1g Salt, to taste
350g Milk Full Fat
50g Butter Unsalted, beurre noisette, to taste
1g Lemon, Juice
Shallot – Thai Pickled
3 Shallots Thai
25g Water, Pan A
5g Salt, Pan A
15g Water, Pan B
15g Vinegar Red Wine, Pan B
10g Sugar Castor, Pan B
Salt, Pan B
Ground Black Pepper, Pan B
PinchStar Anise, Pan B
Thyme Fresh, Small Sprig
Garlic, Slice
5g Thai Shallot Glaze
Thai Shallot Glaze
10g Vinegar Cabernet Sauvignon
Star Anise, crushed
4g Caster Sugar
Toasted Nibbed Almonds
2g Almond Nibbes
Alcohol Amaretto Di Saronno
Salt
1g Caster Sugar
Vegetable Emulsion
500g Water
62 g Butter Unsalted
10g Salt
Wet Pasta Dough for Ravioli & Tortellini
40g Flour Pasta OO
1g Water
0.5g Saffron Powder
Salt
1 Free RangeEgg
1Free RangeEggYolk
2.5g Oil Olive Cooking Early Harvest
Whipped Gorganzola Creme Fraiche
40g Cheese Gorgonzola Dolce
40g Creme Fraiche
Salt
Small pinch Cayenne Pepper
Wilted Garden Greens
10g Garden Greens
10g Vegetable Emulsion
Method
Beurre Noisette
Heat butter slowly over a moderate heat until foaming.The butter will start to turn nut brown gradually, season with salt and lemon juice.Ensure it has a golden brown/nutty colour flavour and aroma.Pass through a muslin cloth.
Brown Butter & Amaretto Glaze
Boil ameretto and reduce amaretto to half.Whisk in remaining ingrediants. Allow to infuse.
Butternut Ravioli
Place 15g of the mix in the centre of the pasta square marked bottom.Cover with a pasta square marked top. Seal edges to form a round dome like shape. Ensure no air bubbles are present. Push a slight intent to the top of the ravioli. Trim with flat edged pastry cutters. Blanch in rolling boiling seasoned water. Refresh in ice water and store in fridge until required.
Butternut Squash Broth
In a heavy based pan sweat the squash in the butter lightly until the edges start to break down.Season with salt and cayenne. Add the water and bring to the boil. Simmer for 20 minutes.Add the seeds, squash peel and butter. Bring back to the boil and simmer for a further 10 minutes. Strain through fine chinoise. Check with senior chef. Blitz to emulsify.
Butternut Squash Dice
In a flat heavy based frying pan heat the butter allow to lightly foam. Add the dice and colour both sides until golden. Season with salt and pepper. Add aromats and cook at 180*C for approx 5 minutes until tender. Finish with Jerez vinegar.Remove from pan and store on flat tray at room temperature ready for service.
Butternut Squash Puree
Melt butter in a heavy based pan. Add the butternut squash and cook until tender. Add the milk and cook for a further 10 minutes. Drain from liquid and blitz in vita prep blender using a little of the cooking liquid until smooth. Season with salt, lemon and beuree noisette. Pass through fine chinoise.
Shallot – Thai Pickled
Blanch the shallots in boiling water in Pan A until two thirds cooked.Combine the rest of the ingredients in Pan B.Bring to the boil.Put the blanched shallots into Pan B and simmer for 2 minutes until tender, but retaining a little crunch texture.
Chill in the cooking liquor in blast chiller.Prior to service, trim base to enable them to stand on the plate.Glaze with Thai Shallot Glaze.
Thai Shallot Glaze
Reduce Cabernet Sauvignon & sugar together until quantity isreduced by 20% into a glaze, add star anise, leave to infusefor a minimum of 1 hour.
Toasted Nibbed Almonds
Mix all ingredients together. Place on greaseproof paper on a heavy based tray. Roast in dry heat for 8-10 minutes at 160*C.Allow to cool.
Vegetable Emulsion
Slowly heat water and butter, add seasoning.Bring to the boil and liquidise to emulsify.
Wet Pasta Dough for Ravioli & Tortellini
Accurately weigh the flour and place into robo-coupe.Weigh the water, add saffron and bring to the boil and reduce. ENSURE SAFFRON HAS DISOLVED. Add the salt.Weigh eggs, mix with oil and add saffron water passed through muslin cloth. Add egg mixture very slowly into robo coupe until all incorporated.Knead together.
Whipped Gorganzola Creme Fraiche
Place the crème fraiche, Gorgonzola, salt and cayenne pepper in a mixing bowl. Whip in kitchen aid until stiff peaks are formed.Keep chilled and cling film until required.
Wilted Garden Greens
Place leaves into boiling emulsion.Cook until tender – check seasoning and serve
To serve
Place the greens in the centre of the plate. Place the butternut pieces and Thai shallot around the greens. Place the ravioli on top of the greens. Finish with micro herbs, Gorgonzola quenelle and nibbed almonds. Butternut broth to be served on the side.
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