Yellow beet ravioli filled with Jerusalem artichoke, beet, and chive caviar
Ingredients for 4 servings:
- 2 large butter turnips or yellow turnips (fresh)
- 8 Jerusalem artichokes (fresh or frozen)
- A few sprigs of chives (fresh)
- 1 shallot (fresh, convenience, or frozen)
- 2 cloves of garlic (fresh, convenience, or frozen)
- Sherry vinegar
- Olive oil
- Sea salt
- Freshly ground black pepper
Preparation:
- Prepare the Turnip Slices:
Peel the turnips and use a sharp slicer or mandoline to create 12–16 thin, round slices. Briefly blanch the slices in boiling water with a pinch of sea salt for 30 seconds. Remove and cool immediately in cold water. - Marinate the Shallot:
Clean the shallot and slice it into fine rings. Marinate the rings in a small container with sherry vinegar. - Prepare the Jerusalem Artichoke Caviar:
Peel the Jerusalem artichokes and clean the garlic. Finely chop the artichokes, garlic, and any remaining turnip scraps. Sauté this mixture briefly in olive oil, seasoning generously with sea salt and freshly ground pepper. Chop some chives finely and mix them into the caviar. - Assemble the Ravioli:
Place a heaping teaspoon of the vegetable caviar onto each turnip slice. Fold the slices over to form ravioli, sealing them at the top.
Finishing Touch:
Drizzle olive oil onto each plate and arrange the ravioli. Garnish with the marinated shallot and small chive sticks.
Enjoy your delicious and elegant yellow beet ravioli!
Used culinary technique :
