MC TX12 - Veal ravioli, mushroom sauce, fig + pancetta

Nick Watson's recipe from the pasta challenge

Ingredients


  • 200 g veal mince
  • 200 ml white wine
  • 0.50 shallot
  • 1.20 garlic clove
  • handful of sage
  • handful of thyme
  • 1 egg
  • 2 egg yolks
  • 200 ml cream
  • 300 g wild mushrooms
  • 1 fig
  • 1 asparagus spear
  • 2 slices of pancetta
  • 150 g plain flour
  • olive oil
  • spinach

Method

  1. wrap the fig in spinach + pancetta
  2. Seal in a hot pan + place in the oven @ 110°
  3. Wisk eggs , add olive oil
  4. Add flour to correct consistency
  5. Fry mushrooms, add stock + cream
  6. Fry the mince , add sage + wine
  7. Roll pasta + make little pates from the mince and place on the pasta sheets
  8. Cover with another sheet of pasta


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