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

1. Rinse snails, then blanch for 3 minutes and cool in an ice bath.
2. Roughly chop the cooled snails.
3. Cook your snails in the butter, to an almost caramelised stage.
4. Stir in garlic, parsley, salt and pepper.
5. Leave to cool.

Ravioli 

1. Mix all ingredients together.
2. Knead for 20 minutes so that you end of up with a smooth ‘elastic’ finish.
3. Wrap in cling wrap and refrigerate for 20 minutes.
4. Remove from the refrigerator, roll out and start to make your ravioli, filling it with your snail/escargot filling.
5. Once your ravioli is made, drop into boiling water. Once the ravioli floats to the top of the boiling water, remove and drain off excess water. Allow ravioli to cool.
6. When ready to serve, fry in a pan with a combination of salted butter and canola oil – roughly ¼ cup canola oil and 2 tablespoons of salted butter. You want to achieve a golden-brown outside.

White wine and parsley velouté sauce

1. In a saucepan combine flour and butter to make a roux.
2. Slowly add your chicken stock while whisking.
3. Simmer for 5 minutes on a low heat.
4. Add wine and simmer for a further 5 minutes.
5. Add parsley and season with salt and pepper.
6. Just before serving, add cream.

PLATING

1. Dish up your fried ravioli and cover in sauce.
2. Bon appetite.