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Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce Recipe

Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce Recipe

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Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce

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Ingredients:

Serving

2 medium fennel bulbs
1 small potato
1 whole egg
1 egg yolk
3 tbsp parmesan cheese, grated
2 tbsp bread crumbs
1 tbsp fennel leaves
salt and pepper to taste
2 to 3 packages pre-prepared won ton wrappers
2 tsp chopped shallot
1/2 tbsp butter
2 tbsp dry white wine
2 tbsp tomato, peeled, seeded and cut into cubes
2 tsp black truffles , julienne cut
2 tsp fennel leaves, chopped
1 tbsp fennel bulb, cooked and cut into small cubes
few drops of truffle oil
1 tbsp butter
salt and pepper to taste
4 tbsp vegetable broth or water

Directions:

Cook fennel bulbs in salted water until soft, remove from water, set aside to cool. Cook potato in salted water until soft, peel, set aside to cool. Blanch fennel leaves for 20 seconds, chop finely and set aside. In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste. Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours.
Fill a pastry bag with the filling mixture. Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper. Moisten the edges and top with another won ton wrapper and press with fingers to seal. With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape. Place on sheet pan-not touching- and sprinkle with flour. Cover with plastic wrap and refrigerate while preparing sauce
Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate. Pour sauce over top, garnish with fennel leaves, and serve.
BLACK TRUFFLE SAUCE
In a saucepan, saute shallots in 1/2 tablespoon of butter until golden. Add wine, let evaporate for about 1 minute on medium flame. Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato. Cook for 1 minute, then add butter. Remove from flame and keep in a warm place.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	92.85 Kcal (389 kJ)
Calories from fat	38.87 Kcal
		% Daily Value*
Total Fat	4.32g	7%
Cholesterol	49.63mg	17%
Sodium	127.4mg	5%
Potassium	344.59mg	7%
Total Carbs	9.72g	3%
Sugars	1.02g	4%
Dietary Fiber	2.47g	10%
Protein	3.58g	7%
Vitamin C	8.1mg	13%
Vitamin A	0.3mg	8%
Iron	1.2mg	7%
Calcium	67.4mg	7%

Amount Per 100 g
Calories	87.83 Kcal (368 kJ)
Calories from fat	36.77 Kcal
		% Daily Value*
Total Fat	4.09g	7%
Cholesterol	46.95mg	17%
Sodium	120.52mg	5%
Potassium	325.98mg	7%
Total Carbs	9.19g	3%
Sugars	0.97g	4%
Dietary Fiber	2.33g	10%
Protein	3.38g	7%
Vitamin C	7.6mg	13%
Vitamin A	0.2mg	8%
Iron	1.1mg	7%
Calcium	63.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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