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Recipe : *** Snail Ravioli In Mild Garlic Broth

Snail Ravioli In Mild Garlic Broth
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • burgundy snails
  • a knob of escargot butter
  • tarragon
  • chervil and chives
  • carrot, celery, onion
  • salt and freshly ground pepper
  • ½ tomato
  • 6 cloves of garlic
  • 2 egg yolks
  • 2 tablespoons cream
  • olive oil
  • 300 g ravioli dough
  • 50 g butter
  • 250 g flour
  • 7 g salt
  • 50 ml oil
  • 100 ml water
  • 500 ml court-bouillon

  • Recipe preparation steps

  • 1
    Make a vegetable étuvée with carrots, celery and onions by cooking them slowly in olive oil in a covered pan until they are softened and reduced in volume. Chop and set aside. Season with fresh tarragon.
  • 2
    Meanwhile, roll out the ravioli dough: it should be practically transparent. Place two snails, already seasoned, onto the dough for each ravioli. Add a pinch of the vegetable étuvée. Fold the other half of the dough over top and cut out the ravioli with a cutter. Steam for 5 minutes.
  • 3
    Heat the court-bouillon; add the cream. Off the heat, gradually whisk in the butter and then the escargot butter. Correct the seasoning and finish by adding the herbs and the diced tomato.
  • Ready !