ESCARGOT RAVIOLI

By chef Peter Ayub of Urban Playground
Serves 3-4
INGREDIENTS
Snail filling
300 g snails
100 g salted butter
50 g garlic, finely chopped
50 g parsley, finely chopped
1 t salt
1 t pepper
Ravioli
300 g cake flour (you can use bread flour)
3 whole eggs (free range if possible)
1 egg yolk (this is for extra enrichment of the dough)
1 t salt
White wine and parsley velouté sauce
¼ C flour
¼ C salted butter
500 ml chicken stock
¼ C dry white wine
1 T finely chopped parsley
salt and pepper to taste
2 T fresh cream
METHOD
Snail filling
Ravioli
White wine and parsley velouté sauce
PLATING