Potato and Escargot Ravioli

Ingredients

Yield:

Serves 2

• For Ravioli

  • One of Each: Regular Baked and Sweet Potato
  • 1 Tablespoon of Soft Butter
  • Finely Chopped or Brunoise of Shallots, Celery and Carrots
  • 4 Nos. of Snails
  • 30 ml of White Wine
  • 20 ml of Pernod
  • A Pinch of Fresh Chopped Thyme
  • One Teaspoon of Rice Flour
  • One Teaspoon of each Butter and Oil – To Pan fry the Ravioli
  • Salt and Black Pepper to Taste

• For Braised Garlic and Almonds

  • 2 Oz. Heavy Cream
  • 1 No. of Vanilla Bean Pod, 2 Nos. of Star Anise, 2 Nos. of Green Cardamoms
  • 1 Tablespoon of White Wine Vinegar
  • 3 Nos. of Medium Size Garlic Cloves
  • 3 Nos. of Peeled and Blanched Almonds
  • 1 Teaspoon of Fine Quality Maple Syrup
  • Salt and White Pepper to Taste

• For Garnish

  • Chiffonade of Red Beetroot

Preparation

Difficulty:

medium

Time:

25 Minutes

Total Time:

45 Minutes

1. Process

   • Put a small pan on the Stove with water as it's start to bubbling add the vinegar and garlic cloves in the pan.
   • Cook the garlic cloves for 5 to 7 minutes on simmering point.
   • Drain the water out and rinse in the cold water
   • Keep a side along with Almonds.
   • Heat up the cream in a pan along with Vanilla bean, Cardamom and Star Anise.
   • Once it's reached to boiling point, reduce the heat and let simmer for 5 minutes.
   • Take off the stove and strain the cream.
   • Put it back in pan and add the garlic and almonds in cream reduction.
   • Give a good boil and then keep a side.
   • Heat up the Butter in a sauté pan and add the chopped vegetables.
   • Sauté for a while, and add the Snails into the pan.
   • Sauté further and add the white wine.
   • Cover the pan with lid and let it braised on slow heat
   • As the wine reduced to 1/4, add the Pernod and chopped Thyme in the pan and let it cook another 3 to 4 minutes and the keep a side.