Cappelletti at the Ecir
Discover the recipe for Cappelletti with Écir by Sébastien Bras.
The preparation
Ravioli dough
- 250g of flour
- 2 whole eggs
- 1 egg yolk
- 15g olive oil
- 3 g of salt
Pour all the ingredients into the bowl of a stand mixer using the dough hook and knead on low speed for 10 minutes. You can add a little water. Depending on the flour used, the hydration level may vary slightly. Kneading can also be done by hand. Wrap the ravioli dough in plastic wrap and let it rest in the refrigerator for 24 hours.
Écir Cream
- 5 “Écir” cheeses
- 600g of cream
- 6 g of agar-agar
- 7 g of salt
Combine the ingredients in a saucepan, gently melt the cheese and bring to a simmer. Mix everything together, pass it through a strainer before placing it in a flat container to cool and cover with cling film.
Assembling the ravioli
At the last moment
Arrange the Écir balls on 11 x 11 squares of dough rolled to 1 mm thick.
Lightly moisten the corners and fold the dough to form a ravioli.
Cook the ravioli for 5 minutes in simmering water.
Place the sauce in the bottom of the plate, place the kohlrabi sticks in a circle around the sauce in a harmonious manner.
Place the ravioli in the center and decorate with herbs.
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Enjoy your meal.