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Boudin Blanc Ravioli with a Sage Beurre Noisette

Ingredients

for a basic pasta dough:

  • 200 g 00 pasta flour plus some for dusting
  • 2 eggs
  • 1 egg yolk
  • a pinch of salt

for the boudin blanc:

  • 2 boned and skinned chicken breasts cut into chunks
  • 1 egg white
  • 1 garlic clove sliced and lightly fried in olive oil
  • Salt and freshly ground black pepper to season

for the sage beurre noisette:

  • 60 g butter
  • small handful of fresh whole sage leaves

Instructions

for a basic pasta dough:

  • in a mixing bowl with a dough hook attachment, mix together your flour, eggs and salt until they come together
  • lightly dust your surface and knead the dough for at least 5 minutes until nice and silky
  • shape into a ball, cover with clingfilm and place in the fridge for 30 minutes

for the boudin blanc:

  • place the chicken, egg white, garlic clove and a generous amount of seasoning into a blender and blend until smooth
  • put the mixture into a piping bag, using a large nozzle

for the ravioli:

  • divide the dough into four and use a pasta machine to make thin sheets (on my machine I go up to 8 with 9 being my thinnest option)
  • sprinkle each sheet with flour and then cut the rounds using a pasta cutter
  • pipe the chicken mixture into the middle of each round, ensuring you leave enough space to seal the edges properly
  • wash the outside of each round you place on top of the round with mixture and seal well
  • bring a large pot of water to the boil, salt well and cook the ravioli for 5 minutes

for the sage beurre noisette:

  • put your butter and sage into a frying pan and heat, making sure you do not burn the butter. It should be a nice nutmeg brown