Gastronomixs

Ravioli with smoked beetroot and grilled onion puree, horseradish crème, crispy shards made from aged Gouda cheese, and goat's butter beurre noisette

Ravioli with smoked beetroot and grilled onion puree, horseradish crème, crispy shards made from aged Gouda cheese, and goat's butter beurre noisette Enlarge

This is a wonderful variant of a classic ravioli. Ravioli ‘cushions’ are normally made of pasta, but here we use smoked beetroot, which gives the ravioli extra depth. The tart apple goes very well with the beetroot and combines beautifully with the onion puree, horseradish crème, beurre noisette, and crispy cheesy shards.

Ingredients

1

kg

beetroot

2

 

star anise

2

 

cloves

10

 

coriander seeds

1

 

cinnamon stick

1

 

bay leaf

As needed:

 

smoker and woodchips

2

 

Granny Smith apples

As needed:

 

tarragon vinegar

 

 

salt and pepper

150

g

Greek yoghurt

65

g

sushi vinegar

3

 

egg whites

50

g

horseradish juice, fresh

500

ml

sunflower oil

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1

kg

yellow onions, peeled and halved

 

 

reduced white wine

 

 

mushroom soy sauce

 

 

fine-grain salt

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100

g

aged Gouda cheese, very finely grated

10

g

flour

Preparation method: ravioli of smoked beetroot
  • Boil the beetroot in plenty of water with salt, the spices, and the bay leaf.
  • Remove the skins from the beetroots once they are cooked.
  • Dry in a drying oven at 70°C for three hours.
  • Cut off the tops and bottoms of the beetroots.
  • Transfer to a roulade net and tie a knot.
  • Hang the roulade up on hooks in a smoker.
  • Smoke the beetroots for 45 minutes at 80-90°C.
  • Cover well and store in the refrigerator.
  • Slice the beetroots thinly (about 2mm thick) using a meat slicer.
  • Cut out circles with a round cutter.
  • Brunoise the rest very finely.
  • Peel and finely brunoise the Granny Smith apples.
  • Mix the apple and beetroot together, and season the salad with a little tarragon vinegar, salt, and pepper.
Preparation method: horseradish crème
  • Mix the yoghurt, egg whites, horseradish juice, and sushi vinegar in a measuring jug.
  • Add the oil drop by drop, stirring constantly, as you would when making mayonnaise.
Preparation method: grilled onion purée
  • Preheat a gas or charcoal grill to 300°C.
  • Grill the onions until charred, 15 to 20 minutes, turning them every 5 minutes.
  • Remove some of the extremely burnt pieces so it is not too bitter.
  • Vacuum-seal the onions in a single layer in vacuum bags and boil in a saucepan of water until completely soft, approximately 45 minutes.
  • Transfer the onions and their juices to the Thermomix with enough water to make a thick purée and let it reach 80°C.
  • Press the purée through a fine-mesh strainer set over a bowl and season with reduced white wine, mushroom soy sauce, and salt.
Preparation method: aged Gouda cheese shards
  • Combine the finely grated aged Gouda cheese with the flour.
  • Sprinkle a very thin layer of this mixture into a hot non-stick frying pan and fry until golden brown and crispy.
  • Break into shards and store in an air-tight container.
Preparation method: goat's butter beurre noisette
  • Gently melt the butter in a saucepan on a low heat.
  • Continue to heat while stirring continuously until brown specks starts to form in the butter.
  • Clarify the butter by skimming and pouring the melted butter fat into a separate container (leaving the milk solids behind).
Finishing & presentation
  • Spoon a little of the apple and beetroot salad into the centre of a beetroot slice.
  • Brush the edges with oil.
  • Cover with another slice of beetroot.
  • Arrange on the plate.
  • Pipe a few dots of the horseradish crème and onion puree around the ravioli.
  • Garnish with the cheesy shards and finish with the beurre noisette. 

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