Everything started with some leftover green pasta dough, that I have forgotten to put into the freezer, so I decided to use it quickly. While I was wondering about the ingredients that I should use to create today's lunch I quickly made another batch of pasta, because I wanted to make double coloured ravioli. My first plan was to use goat cheese as part of the filling, but instead it has ended up in the sauce. Sunchoke was the answer for the filling and it made a great "nest" for the quail egg yolk. Only something green was missing: I picked some young dandelion leaves and added to the morel-pea ragout. Finally, I garnished that spring starter with parmesan and roasted hemp seeds that I have recieved from my friend, Robert who is the fabulous cook behind mybites. I suggest to use a mature goat cheese instead parmesan, that is also what I am going to do next time!
for the pasta dough:
100 g flour (pl. 00-ás)
1 tablespoon olive oil
for the filling:
150 g sunchoke (weighed peeled)
1/4 teaspoon butter
150 ml vegetable stock
12 quail eggs
for the goat cheese sauce:
50 ml cream
150 g fresh goat cheese
for the ragout:
young dandelion leaves
mature goat cheese
For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.
For the filling cut sunchoke in about 1 cm pieces and cook in vegetable stock until soft. Sieve and puree together with the butter. Season with salt, pepper and nutmeg.
Roll out pasta with the help of a machine and put a teaspoon of sunchoke puree onto it in a row. Then crack quail eggs and carefully separete the yolk form the white and slide it onto the middle of the sunchoke puree. Now cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 1-2 minutes.
For the sauce warm cream with a halved long pepper until the boiling point, then remove the pepper and stir in the fresh goat cheese and whisk until it has been molten. Season with salt.
For the ragu cut shallot in slices and fry morels in butter, then discard shallot and add peas and dandelion leaves. Sautee for a few minutes and season with salt, pepper and chervil.
Sprinkle roasted hemp seeds and shavings of mature goat cheese on top before serving.