ON CLOUD WINE
Les Ravioles
These ravioli use French ingredients but are folded like Chinese dumplings (jiaozi) The snails give a firm, juicy and chewy texture, while the onion foam and zucchini add a sweet and bitter flavour for balance.
Serves 10
Prep Time 1 hour
+ 30 minutes resting
+ 3 hours simmering
Cook Time 8 minutes
dough
• 10g salt
• 200g flour
• 130g warm water
» In a bowl, mix salt and flour before adding in warm water, drizzle by drizzle. Let the dough rest for 30 minutes.
» On a flat surface, roll the dough into a long stick and cut into 5cm rounds. Flatten the cut-out dough.
onion foam
• 250g onions
• 1 litre milk
• 15g French butter
» In a pan, sweat the onions until translucent before adding in the milk. Bring the onion mixture to a boil and allow it to simmer for 3 hours.
» In a blender, mix the simmered onion mixture until smooth and then pass it through a strainer.
» In a bowl, hand-blend the French butter to create a foam.
stuffing
• 350g• 100g Italian parsley• 50g garlic • 7g salt• 3.5g black pepper• 2ml pastis
