Dauphiné Ravioles chestnut velouté and bacon cream
Serves 6
Preparation 30min
Cooking time 25min
Tips
For a vegetarian version, remove the bacon from the cream and do not add the crispy bacon chips. This dish can also be served in a cappuccino glass for a creative presentation.
Ingredients
10.6oz Saint Jean Dauphiné Ravioles
2 Shallots, sliced
2 Tbsp. Olive Oil
14.1oz Canned Chestnuts,
16 fl. oz. Vegetable Stock
1 sprig of Thyme
1.4oz Bacon, separated
1 Garlic Clove, peeled and crushed
5 fl. oz. Heavy Cream
Chives Springs
½ cup Hazelnuts
Hazelnut Oil
PREPARATION
Step 1 : Bacon cream
Heat the cream with 1oz of bacon and the garlic until it reaches a gentle boil.
Let the mixture infuse 15 minutes, then refrigerate.
In a dry skillet, cook the remaining bacon over high heat until crispy. Drain on paper towels and set aside.
Step 2 : Chestnut Velouté
In a large pot, sauté the shallots in 2 Tbsp. olive oil for 4 minutes over medium heat.
Add the chestnuts and thyme sprigs and cook for 5 minutes.
Add the vegetable stock, bring to a gentle boil, and cook for 15 minutes.
Remove the thyme, then blend the mixture thoroughly to create a smooth velouté. Adjust the texture with a bit of water or cream as desired. Season with salt and pepper.
Step 3 : Dauphiné Ravioles
Bring a large pot of water to a simmer.
When the water begins to simmer, add the ravioles and cook for 2 minutes.
Gently remove the ravioles with a slotted spoon.
Step 4 : Plating
Strain the chilled Bacon Cream, then whisk until it becomes frothy.
In shallow bowls, add 2 Tbsp. of the frothy cream to each.
Pour the Chestnut Velouté over the cream; it will push the cream toward the edges.
Arrange the freshly cooked ravioles on top.
Add some hazelnuts, crispy bacon pieces, and chopped chives.
Finish with a drizzle of hazelnut oil and serve immediately.
