- Ravioli Dough:
- 500 g flour
- 5 eggs
- 2 tablespoons oil
- 1 tablespoon water
- Salt, ground pepper, nutmeg
- Shallot Shrimp Stuffing:
- 1 shallot
- 1 tomato (about 65 g)
- 220 g fresh peeled shrimp
- 1/2 bouquet garni
- 1 tablespoon olive oil
- 10 g dry bread
- Juice of 1 lemon
- Dash of Pernod
- Fennel:
- 2 fennel bulbs (about 50 g each)
- 2 tablespoons butter
- Chervil Sauce:
- 1 bunch chervil
- 1/8 liter vegetable broth
- 150 g butter
- Combine flour, eggs, oil, water, and a pinch of nutmeg in a bowl. Knead into a smooth, elastic dough. Cover and rest for 30 minutes.
- Peel and dice the shallot. Score the tomato, blanch in boiling water, peel, seed, and cut into strips. Reserve a few tomato slices, whole shrimp, and herb sprigs for garnish. Dice remaining shrimp.
- Heat olive oil in a pan. Sauté shrimp and shallot briefly. Add tomato strips, then cool. Mix in finely chopped bouquet garni, grated dry bread, lemon juice, salt, pepper, and Pernod.
- Roll dough thin and cut into small squares with a pastry wheel. Place filling on half the squares, top with others, and seal tightly.
- Poach ravioli briefly in abundant salted boiling water.
- Wash fennel, halve, trim stalks, and slice bulbs thinly. Blanch in salted water until firm. Drain, then sauté in butter. Season with salt and pepper.
- Chop chervil finely. Warm vegetable broth and whisk in cold butter for a silky emulsion. Add chervil, season with salt, pepper, and lemon juice.
- Plate fennel in center, top with ravioli, and drizzle with sauce. Garnish with reserved shrimp, tomato, and herbs.
Source: The New Kitchen for All Seasons, Chantecler. A timeless recipe from culinary experts.
