Raviolo with Iberico Ham - Gourmet Recipe

Ravioli filled with Iberico ham

Ravioli filled with Iberico ham, served on parsley root mousseline, with brown sauce, straw potatoes, tomato butter, and watercress.

Servings

4 portions

Calories

620 calories per portion

Preparation time

Total: 1 hour 15 minutes (Preparation: 45 minutes, Cooking time: 30 minutes)

Resting time

None

Difficulty level

Medium

Utensils

• Pot
• Pan
• Bowl
• Knife
• Cutting board
• Strainer
• Hand mixer or immersion blender
• Deep fryer or large pot with hot oil

Ingredients

• 200g Iberico ham
• 200g pasta dough
• 50g dried tomatoes (optional)
• 200g parsley root
• 50g butter
• 50ml cream
• 200ml brown sauce
• 2 large potatoes
• 100g butter
• 2 tomatoes
• Salt
• Pepper
• Watercress for decoration

Preparation

1. Finely chop the Iberico ham. Optional: Finely chop the dried tomatoes and mix with the Iberico ham. Cut the rolled-out pasta dough into squares, place the filling in the center of each square. Brush the edges with water, fold the dough over the filling, and press the edges well. Ensure that no air is trapped inside.
2. Peel the parsley root, cut into small pieces, and boil in salted water until soft. Drain and puree with butter and cream to a smooth mousseline. Season with salt and pepper.
3. Peel the potatoes and cut into very fine strips (Julienne). Fry in hot oil (about 180°C) until golden brown and crispy. Drain on paper towels and lightly salt.
4. Peel, core, and finely dice the tomatoes. Melt 50g butter in a pan, add the diced tomatoes, and let simmer gently until the tomatoes break down and form a homogeneous mixture. Season with salt and pepper.
5. Bring a large pot of salted water to a boil. Carefully add the ravioli to the water and cook until they rise to the surface (about 3-4 minutes). Remove with a slotted spoon and let drain well.
6. Spread the parsley root mousseline on warmed plates, arrange the ravioli on top. Pour over brown sauce, add straw potatoes and tomato butter. Decorate with watercress and serve immediately.

Our recommendation

Serve the ravioli on a large, flat plate and decorate with fresh herbs and edible flowers for an elegant appearance.

5 tips from the professional

• Use fresh ingredients for the best flavor.
• Ensure that the ravioli are well sealed to prevent the filling from leaking.
• Cut the potatoes very thin for extra crispy straw potatoes.
• Do not let the parsley root mousseline sit for too long to maintain its creamy consistency.
• Heat the Iberico jus slowly to fully develop the flavors.