Snail Ravioli in Mild Garlic Broth, a recipe from Jacques Lameloise on the Worldwide Gourmet

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Recipes>Snail Ravioli in Mild Garlic Broth

Snail Ravioli in Mild Garlic Broth Recipe

Recipe

Jacques Lameloise

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 30 minutes
Refrigeration time: 1 hour

Difficulty: Difficult

Ingredients

- 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

Method

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.
Meanwhile, roll out the ravioli dough: it should be practically transparent.
Place two snails, already seasoned, onto the dough for each ravioli.
Add a pinch of the vegetable étuvée.
Fold the other half of the dough over top and cut out the ravioli with a cutter.
Steam for 5 minutes.
Heat the court-bouillon; add the cream. Off the heat, gradually whisk in the butter and then the escargot butter.
Correct the seasoning and finish by adding the herbs and the diced tomato.

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