Raviole de Tartare Red Onion Coriander, Green Broth

ravioles

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®.