RAVIOLES WITH ROQUEFORT SKYR CREAM AND SHIITAKE
The Delicacy of Ravioles
As a French woman, I find myself constantly drawn to the intricate delicacies that grace the tables of my gastronomic heritage. Among these culinary treasures, you may find the Ravioles from Dauphiné. These petite parcels of pasta embody a level of subtlety that is very delicious indeed!
Nothing quite prepares you for the delicate taste Ravioles offer. The essence of these ravioles is so nuanced that a mere minute of cooking suffices to preserve their integrity.
Exploration
In my culinary journey, I have had the pleasure of experimenting with Ravioles in various forms. From succulent gratins to layered lasagnes, each rendition has offered a perspective on this treat. If you are curious to explore these culinary adventures further, I invite you to peruse my previous recipes…
A Twist with Skyr Cream and Shiitake
In my latest escapade, I have taken a creative approach to Ravioles, infusing them with a touch of innovation while staying true to their classic essence. One of the key elements of this dish is the substitution of traditional crème fraîche with Skyr, an Icelandic dairy product renowned for its creamy texture and tangy flavour profile. A harmonious marriage of textures and tastes given by the strong roquefort.
Accompanying the Ravioles with the luscious Roquefort Skyr cream are the earthy notes of shiitake mushrooms which fully complement the dish!
The Perfect Pairing
For my exquisite Ravioles creation, I recommend indulging in a glass of White Duché d’Uzès from my beloved Languedoc-Roussillon, wines made predominantly from a blend of grape varieties such as Viognier, Roussanne, Marsanne, and Grenache Blanc.
Aromatic Profiles
Renowned for their aromatic profiles, these wines boast notes of tree fruits, flowers, and spice, creating a sensory journey with every sip. Ideal for serving between 8-10°C, Duché d’Uzès wines exhibit intense aromas of apricot and subtle tropical fruit notes, accompanied by a smooth texture that harmonizes beautifully with freshness, leaving a hint of iodine on the finish. With a fresh and fruity taste characterized by citrus and white fruit notes, these wines also offer a powerful, fruity, and spicy aroma with a distinct touch of pepper.
A Rich History
Despite their easy-drinking nature, Duché d’Uzès wines possess a finesse rarely found in wines at their price point, boasting a pale lemon colour and aromatic complexity with hints of exotic fruits, flowers, and spices. Beyond their exquisite taste, the Duché d’Uzès region boasts a rich history, with ancient castles dating back to the 12th century and a heritage of noble families owning the land since the Middle Ages, adding depth and character to each bottle of wine produced.
In fine
As I embark on yet another cooking exploration, I am reminded of my French cuisine and the endless possibilities it presents. With each dish, I strive to honour tradition while embracing innovation. I do know, it is a delicate balance that keeps the flame of creativity burning bright…
RAVIOLES WITH ROQUEFORT SKYR-CREAM AND SHIITAKE
Ingredients
- 4 trays ravioles du Dauphiné
- 150 g shiitake mushrooms
- 15 cl Skyr yogurt or crème fraîche if you prefer
- 50 g roquefort cheese
- butter for the pan
Instructions
- Place your ravioles trays 10 minutes in your freezer, it will be easier to manipulate them.
- In a pan, sizzle the mushrooms with a little bit of butter for 10 minutes stirring from time to time.
- Meanwhile, gently melt the Roquefort with the Skyr (or crème) in a little saucepan.
- In a large saucepan, bring to the boil a large volume of water.
- Drop the ravioles in the water and cook them for ONE minute only!
- It’s ready. Serve the ravioles with the Roquefort cream and the shiitakes.
Notes
Pour 2-3 personnes
4 plaques de ravioles du Dauphiné
150 g de champignons shiitake
15 cl de yaourt Skyr (ou crème fraîche si vous préférez)
50 g de roquefort
Placez vos plaques au congélateur pendant 10 minutes afin de faciliter leur manipulation.
Dans une poêle, faites revenir les champignons dans un petit peu de beurre pendant 10 minutes.
Faites gentiment fondre le roquefort avec le Skyr (ou crème) dans une petite casserole.
Amenez à ébullition un large volume d’eau dans une grande casserole.
Plongez-y les ravioles et laissez-les cuire une minute SEULEMENT.
C’est prêt ! Servez les ravioles avec la crème de roquefort et les shiitakes.
