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Laverbread ravioli with roasted onion stock and Welsh beach vegetables

Laverbread ravioli with roasted onion stock and Welsh beach vegetables

Laverbread ravioli with roasted onion stock and Welsh beach vegetables

PT3H30M

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1
To make the pasta, combine the the ingredients in a food processor until a moist crumb is achieved, then knead well for 5 minutes to bring together, wrap tightly in cling film and rest in the fridge for at least 2 hours
  • 550g of 00 flour
  • 6 egg yolks
  • 4 eggs
  • 1 tsp olive oil
  • 1 pinch of salt
2
Meanwhile, melt the butter for the laverbread in a pan and once foaming sweat the shallots until soft. Add the laverbread, season and cook for 5 minutes to soften and break down
  • 20g of butter
  • 1 shallot, finely diced
  • 250g of laverbread
  • flaky sea salt
  • pepper
3
Break the toast into the mix and add the lemon juice. Stir and cook until the toast has softened
  • 1 slice of brown bread, overly toasted
  • 1/4 lemon, juiced
4
Transfer the contents of the pan into a blender and blitz until puréed but not totally smooth. Place into a bowl, cover loosely with cling film and allow to cool
5
For the stock, place a pan over a medium heat and add oil and butter. Once hot, add the onions and thyme, cook until the onions are a deep golden brown colour, approximately 20 minutes
  • 3 white onions, thickly sliced
  • 1 sprig of fresh thyme
  • 20ml of light olive oil
  • 20g of unsalted butter
6
Add the water, season and bring to the boil. Cover with a cartouche and continue to cook for 20 minutes, check the seasoning and adjust if needed. Strain through a fine chinois and then through a double layer of muslin
  • 500ml of water
  • flaky sea salt
7
Roll out the pasta thinly and cut 24 discs with a #60 cutter (you can use a fluted cutter for a prettier effect). Brush the edges of 12 of the discs with egg wash and spoon a mound of the laverbread mixture in the middle of each. Cover with the other disc and pinch the edges closed, ensuring there are no air bubbles in the ravioli
  • 1 egg, beaten for egg wash
8
Cook the ravioli in boiling water for 2 minutes, drain and keep warm
9
To cook the beach vegetables, bring 200ml of water to the boil and whisk in the butter until emulsified
  • 200ml of water
  • 150g of unsalted butter
10
Add the beach vegetables to the emulsion for about 90 seconds, drain and season
  • 2 2/3 handfuls of sea beet
  • 2 2/3 handfuls of rock samphire
  • 2 2/3 handfuls of sea arrowgrass
  • 2 2/3 handfuls of stone crop
11
Divide the ravioli and vegetables into bowls, pour the onion stock into each bowl and garnish with the sea vegetables. Serve immediately

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Ingredients

Metric

Imperial

Pasta

Ravioli filling

Welsh beach vegetables

  • 200ml of water
  • 150g of unsalted butter
  • 1 handful of sea beet
  • 1 handful of rock samphire
  • 1 handful of sea arrowgrass
  • 1 handful of stone crop

Stock

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