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Snail Ravioli in Mild Garlic Broth Recipe
Snail Ravioli in Mild Garlic Broth
Jacques Lameloise
Jacques Lameloise
Flavors of France
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: 30 minutes
Refrigeration time: 1 hour
Difficulty: Difficult
- Burgundy Snails
- 300 g (10 oz.) ravioli dough
- 500 ml (2 cups) court-bouillon
- 50 g (3 tbsp.) butter
- 2 tbsp. cream
- A knob of escargot butter
- Tarragon
- Chervil and chives
- Carrot, celery, onion
- Salt and freshly ground pepper
- Olive oil
- 1/2 tomato
- 6 cloves of garlic
Ravioli dough
- 250 g (9 oz.) flour
- 2 egg yolks
- 50 ml (3 tbsp.) oil
- 100 ml (6 tbsp.) water
- 7 g (1 1/2 tsp.) salt
  1. Make a vegetable étuvée with carrots, celery and onions by cooking them slowly in olive oil in a covered pan until they are softened and reduced in volume. Chop and set aside. Season with fresh tarragon.
  2. Meanwhile, roll out the ravioli dough: it should be practically transparent.
  3. Place two snails, already seasoned, onto the dough for each ravioli.
  4. Add a pinch of the vegetable étuvée.
  5. Fold the other half of the dough over top and cut out the ravioli with a cutter.
  6. Steam for 5 minutes.
  7. Heat the court-bouillon; add the cream. Off the heat, gradually whisk in the butter and then the escargot butter.
  8. Correct the seasoning and finish by adding the herbs and the diced tomato.
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