Sunflower Ravioli and Parmesan Bouillon

Mauro Colagreco

Mauro Colagreco

12th April 2024
Mauro Colagreco

Sunflower Ravioli and Parmesan Bouillon

150 min

Under the Sign of the Moon by Mauro Colagreco


Serves 4

Image by Matteo Carassale

Ingredients

FOR THE RAVIOLI DOUGH

  • 10 egg yolks
  • 2 cups + 1 tbsp. (8 3/4 oz./250 g) pastry (soft) flour

FOR THE SUNFLOWER FILLING

  • 3 1/2 oz. (100 g) sunflower heads
  • Olive oil
  • 1 shallot, finely chopped
  • Scant 1/4 cup (3/4 oz./20 g) grated Parmesan
  • Unrefined sea salt

FOR THE EGG YOLK SAUCE

  • 4 egg yolks
  • 1/3 cup + 1 1/2 tbsp. (100 ml) olive oil
  • 1 thyme sprig
  • 3 garlic cloves
  • 1 bay leaf
  • Salt

FOR THE PARMESAN BOUILLON

  • 2 cups + 2 tbsp. (500 ml) water
  • 3 1/2 oz. (100 g) Parmesan rind
  • 1/3 oz. (10 g) kombu (dried kelp)
  • 1 tsp. colatura di alici (Italian fermented anchovy sauce)
  • Unrefined sea salt

FOR THE CAVIAR DOME

  • 1/4 cup (2 1/4 oz./60 g) Ossetra caviar
  • 1 tsp. (5 g) sunflower pollen

TO SERVE

  • Sunflower petals
  • Unrefined sea salt

Method

FOR THE RAVIOLI DOUGH

In a stand mixer fitted with the paddle attachment, beat the egg yolks with the flour. Incorporate the eggs well but do not overwork the dough.
Let rest in the refrigerator, covered with a clean kitchen (tea) towel, for 30 minutes.

FOR THE SUNFLOWER FILLING

Clean the flowers by removing the petals, green parts and pollen. Reserve the petals and pollen.
Dice half the flower heads. In a very hot skillet (frying pan), fry them in a drizzle of olive oil. Set aside.
Cut the other half of the flowers into strips. In a saucepan, sweat the shallot in a drizzle of olive oil. Add the flower strips and cook for 10 minutes.
Add a little water, then cover with parchment (baking) paper and cook for 20 minutes.
Season with unrefined sea salt. Once tender, remove from the heat and blend in a Thermomix®.
Mix with the cooked diced sunflowers. Add the grated Parmesan and transfer to a pastry (piping) bag. Set aside.

MAKING THE RAVIOLI

Roll the dough out to 1/16 in. (2 mm) thick. Using a 2 3/4 in. (7 cm) cookie (pastry) cutter, cut out disks.
Pipe some filling onto half of the disks. Cover each filled disk with another disk of dough and press to seal the edges, brushing with a little water if necessary.
Set aside on a baking sheet dusted with flour.

FOR THE EGG YOLK SAUCE

Place the egg yolks into a baking pan, pour over the olive oil, and add the thyme, garlic, and bay leaf. Cook in the oven at 140°F (60°C) for 40 minutes.
Using an immersion blender, blend the egg yolks with a little of the cooking oil and some salt until you have a creamy sauce.
Transfer to a pastry (piping) bag and set aside at room temperature.

FOR THE PARMESAN BOUILLON

In a saucepan, stir together the water, Parmesan rind, and kombu. Reduce by half over low heat.
Strain then reduce again. Strain through paper towels to remove excess fat.
Season with the colatura di alici and a little salt.

FOR THE CAVIAR DOME

On a sheet of parchment (baking) paper, form domes of caviar, each weighing 1/2 oz. (15 g), using a 3/4 in. (2 cm) melon baller. Insert the pollen between the grains of caviar. Set aside in the refrigerator.

TO SERVE

Cook the ravioli in salted boiling water for 3 minutes.
Place the cooked ravioli in the center of a dish.
Cover with the egg yolk sauce and arrange the sunflower petals around the outside.
Place the caviar dome in the center.
Serve the hot Parmesan bouillon separately.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.