Creating a culinary masterpiece like this requires careful attention to detail and a balance of flavors. Thomasine Miers won Series One of Masterchef with this dish as her starter followed by a dish featuring John Dory. It has been reproduced by her and by others but I first had a look at this when it came out in 2005. What she was crafting was a decadent dish of ravioli filled with chicken mousse, foie gras, and quince paste, garnished with lightly sautéed sage leaves and chopped cob nuts. She could also have added the cob-nuts which are like hazelnuts to the mixture but used them as part of the garnish.
Ingredients
For the Ravioli Dough:
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
For the Filling:
- 200g chicken breast, diced
- 50g foie gras, diced
- 50g cob nuts, finely chopped (optional as they would also be part of the garnish but they deserve addition)
- 2 tablespoons quince paste (membrillo), diced
- Salt and pepper to taste
- 1 tablespoon olive oil
For Garnish:
- Fresh sage leaves
- Additional cob nuts, chopped
Preparation
1. Prepare the Ravioli Dough
- On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil, and a pinch of salt.
- Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough for about 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling
- In a skillet, heat olive oil over medium heat. Add diced chicken breast and cook until lightly browned and cooked through.
- Transfer the cooked chicken to a food processor. Add diced foie gras, chopped cob nuts, and quince paste. Season with salt and pepper.
- Pulse the mixture until it forms a smooth mousse-like consistency. Adjust seasoning if necessary.
3. Roll out the Dough and Assemble the Ravioli
- After resting, divide the dough into two equal portions. Roll out each portion thinly using a rolling pin or pasta machine.
- Place one sheet of dough onto a floured surface. Spoon small amounts of the chicken mousse filling onto the dough, leaving space between each mound.
- Moisten the edges of the dough with water and place another sheet of dough on top. Press down gently around each mound of filling to seal the ravioli.
- Use a knife or ravioli cutter to cut out individual ravioli squares. Make sure to press the edges firmly to seal completely.
4. Cook the Ravioli
- Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for about 3-4 minutes, or until they float to the surface.
- Remove the cooked ravioli with a slotted spoon and transfer to a plate.
5. Garnish
- In a separate skillet, heat a little olive oil over medium-high heat. Add fresh sage leaves and fry for about 1-2 minutes until crispy. Remove and drain on paper towels.
- To serve, place the cooked ravioli on a plate. Garnish with the crispy sage leaves and a sprinkle of chopped cob nuts.
6. Serving
- Serve the delicious ravioli immediately in a small bowl, allowing those flavours of the chicken mousse, foie gras, cob nuts, and quince paste garnished with sage leaves to tantalize your taste buds.
This exquisite dish promises to impress even the most discerning palates with its luxurious combination of flavors and textures. Buon appetito!
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