As an accompaniment to fish, these Tartar Ravioles of Red Onion Coriander and Green Broth should enhance them.
Preparation 30 min
Cooking : 35 mn
Ingredients for 4 people :
1 jar of Tartar® Red Onion & Coriander 8 Chinese ravioli pastes (in the Asian section of your supermarket) 1 tablespoon of olive oil For the stock: 1 white leek, 50g button mushrooms, 15g ginger, 2 slices of lemon, 5cl white wine, 25cl cream, 1 bunch of watercress. Finishes: 1/2 red onion, 4 sprigs of fresh coriander, 1 yellow lemon, 1 tablespoon of crushed peanuts.
Raviole de Tartare® Red Onion & Coriander, Green Broth
Broth preparation Clean, trim and slice the vegetables. Put them in a saucepan, add the white wine, lemon slices and 400 ml of water. Cook for 30 minutes over low heat, then filter through a cheesecloth. Add the cream and cook for 5 minutes. Blend the previously washed raw watercress with the help of a blender, add it to the preparation and filter again.
Place 4 ravioli doughs on the worktop and add the Tartar® Red Onion & Coriander in the centre. Using a brush, brush lightly with egg yolk, place on top of the other pasta and press on the edges so as to expel the air. Cook the ravioli in a large quantity of salted water for 1 minute 30 with a little olive oil, then remove them from the water and place them on the plates.
Tip: You can enjoy this recipe with a steamed fish fillet of your choice.
Credit: photo: Tartarus®.