Parsnip, red kuri squash & chestnut ravioli in hazelnut beef broth
4 ppl.
22 min
Ingredients
FILLING
- 500 g parsnips
- 500 g red kuri squash
- 35 g butter
- 100 g cooked chestnuts
- A few sprigs of chives
RAVIOLI & BROTH
- 16 ravioli dough sheets
- 1.5 L Ariaké beef broth
- 80 g hazelnuts
- 100 ml hazelnut oil
SEASONING
- A few fresh herbs
- Salt
- A pinch of Espelette pepper
The steps
- Prepare the filling
Peel the parsnips. Cut the squash and remove the seeds. Cut both into small cubes.
Melt the butter in a frying pan and cook the vegetables over medium heat until tender (about 20 minutes). Set a few cubes aside for plating.
Roughly chop the chestnuts and brown them in the pan for a few minutes.
Mix the vegetables with the chestnuts and the finely chopped chives. Lightly crush everything with a fork to get a filling that is easy to spoon into the ravioli. Add salt and a pinch of Espelette pepper. - Prepare the ravioli
Place a little filling in the centre of half of the pasta sheets.
Lightly moisten the edges with water, then cover with the remaining sheets. Press firmly all around to seal the ravioli.
Heat the Ariaké beef broth in a saucepan. When it starts to simmer, gently lower in the ravioli and cook for 2 minutes. - Prepare the hazelnuts
Roughly chop the hazelnuts and toast them for a few minutes in a dry frying pan, until lightly golden. - Serve
Place the ravioli in shallow bowls.
Pour the piping hot Ariaké beef broth around them. Add the reserved parsnip and squash cubes, the hazelnuts and a few fresh herbs, and finish with a drizzle of hazelnut oil.
