Laverbread ravioli with roasted onion stock and Welsh beach vegetables

servings4
3 hours 30 minutes

Ingredients

Pasta

  • 550g of 00 flour
  • 6 egg yolks
  • 4 eggs
  • 1 tsp olive oil
  • 1 pinch of salt
  • 1 egg, beaten for egg wash

Ravioli filling

  • 250g of laverbread
  • 20g of butter
  • 1 shallot, finely diced
  • 1 slice of brown bread, overly toasted
  • 1/4 lemon, juiced
  • flaky sea salt
  • pepper

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

  • 3 white onions, thickly sliced
  • 1 sprig of fresh thyme
  • 20ml of light olive oil
  • 20g of unsalted butter
  • 500ml of water
  • flaky sea salt

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
  • 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
  • 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