Nduja Ravioli

STEWART TEMPS

montgreenan

Cauliflower Velouté with Black Pudding and Scallop

by Hugh Gallagher

INGREDIENTS

4 scallops
4 disks black pudding
4 rashers unsmoked streaky bacon
1 cup balsamic vinegar

Ravioli:
200gm 00 flour
2 organic free-range eggs (they have a stronger yellow colour)
100gm nduja sausage
100gm soft cheese

Cauliflower Velouté:
1 whole cauliflower
½ finely chopped onion
1 clove garlic
1 tsp lemon juice
300ml chicken stock
300ml full fat milk

METHOD

Make a mound of flour on your work surface and make a well in the centre for the eggs. Crack eggs into the well and slowly incorporate the flour into the eggs with a fork until all the flour is incorporated. If it is sticking too heavily to the fork, then use your hands.

Form the dough and knead for 20 minutes, pulling forward the dough with your palm and then folding back until it has an elastic consistency.

The dough is ready when you press the centre of the dough with your index finger and it springs back. At this point wrap in cling film and place in the fridge to rest.

For the filling, blend the cheese and nduja together in a bowl and return to the fridge.

For the preparation of the ravioli, you can use a rolling pin but a pasta maker will make the job easier.

Cut your dough in half, return one piece to the fridge wrapped in cling film so it does not dry out.

Pass the first piece through the pasta machine through the different numbers until you have it so thin that it is almost transparent and is a long sheet.

Even it out so it is as close to a long rectangle as possible, then place a spoonful of the mixture every 5cm along the sheet.

With a pastry brush, wet round the mixture with water. This will help the sticking process for the sheets.

Repeat the process of rolling the pasta through the machine and place on top of the other sheet.

Press round the mixture to expel any air and with a ravioli press, cut out the shapes.

For the velouté, sweat off the garlic and onion for 5 minutes until translucent then add all the other ingredients and seasoning and cook for 20 minutes until soft.

Blend to a smooth consistency and keep warm.

Reduce the balsamic vinegar in a small saucepan until it is around 10% of its original volume and is a coating consistency.

Cook the disks of black pudding in a heavy-based frying pan for 3 minutes either side, alongside the bacon until it is crispy. In a hot pan with some butter and oil seal the scallops on the top and bottom.

In a large pan of boiling salted water, put the ravioli in and cook for 4 minutes.

Remove and assemble the dish as in the picture.

mulligans

SLS MEDICAL

WELLINGTON