Preparation
Ravioli Dough
In a bowl, mix the flour, fine semolina, turmeric, and salt.
Make a well in the center, add the beaten egg yolks and oil, and knead until you get a smooth, even dough. Chill in the refrigerator.
Pumpkin Filling
Reduce the double cream as much as possible and set aside.
Cook the pumpkin cubes in gently simmering salted water.
Once tender, drain thoroughly and blend into a very fine purée with the reduced cream.
Incorporate the Gruyère AOP, the breadcrumbs, and eggs. Adjust seasoning to taste.
Assembling the Ravioli
Roll the dough very thinly (about 1 mm) using a pasta machine.
Use a round cutter (approx. 5 cm diameter) to cut out circles of dough.
Brush the edges lightly with water, place a small amount of filling in the center, and top with another dough circle. Press the edges to seal well. Refrigerate until ready to cook.
Plating
Just before serving, cook the ravioli in salted water.
Plate and place thin shavings of foie gras on top of each ravioli.
Garnish with fleur de sel, crushed pepper, pomegranate seeds, and a drizzle of cooked wine.
Tips !
- Pairs beautifully with a glass of Vully “Initial”, Cave du Petit Château, Simonet, from Môtier.
Recipe by Alain Bächler, Former Michelin-starred Chef at the Restaurant Des Trois Tours in Bourguillon
For 4 people
Preparation : 60 min
Cooking : 3 min
Ingredients and products
- Foie Gras Shavings (for garnish)
- 350 g flour
- 150 g fine semolina
- Salt
- 1 tbsp cold-pressed rapeseed oil
- ½ tsp turmeric
- 15 egg yolks
- 2 kg pumpkin, cubed
- 5 dl double cream
- 100 g breadcrumbs
- 100 g aged Gruyère AOP
- 2 eggs
