Laverbread ravioli with roasted onion stock and Welsh beach vegetables

Not yet rated

Once described as 'Welshman's caviar' by Richard Burton, laverbread is a Welsh delicacy which is essentially a seaweed paste rolled in oatmeal and fried. Alyn Williams uses laverbread to fill homemade ravioli in this sophisticated recipe. Replace the Welsh sea vegetables with regular samphire if you can't get hold of them.

First published in 2015
discover more:

Ingredients

Metric

Imperial

Pasta

Ravioli filling

Welsh beach vegetables

Stock

Equipment

  • Muslin cloth
  • Blender
  • Chinois

Method

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
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
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
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
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
10
Add the beach vegetables to the emulsion for about 90 seconds, drain and season
  • 1 handful of sea beet
  • 1 handful of rock samphire
  • 1 handful of sea arrowgrass
  • 1 handful 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
First published in 2015
DISCOVER MORE:

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

Get in touch

Please sign in or register to send a comment to Great British Chefs.