Courteously of Chef Eric Henry Andersen of Inn on the Twenty                            

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raviolo:

 

Pasta Dough(300 gr A/P flour, 200 gr semolina, 5 whole eggs, salt and pepper, olive oil)
250 ml Upper Canada Ricotta (Hung Overnight)
100 ml fiddleheads, lightly blanched(in chicken stock), drained and roughly chopped Nutmeg(freshly Grated) to taste
1 egg yolk
100 ml grated Grana Padano Cheese
5 gr Chopped Thyme
5 gr Chopped Parsley(Flat leaf)
5 gr Fine Dice Chives

 

Puree:

200 ml Fiddleheads, drained and dried
100 ml Shallots
150 ml Riesling
100 ml Chicken Stock
200 ml Cream Lemon Juice-to taste

 

Candied Coins:

Fiddleheads (3 per plate, 12 total)(Blanched in stock, shocked, drained, dried, seasoned)
Isomalt Rounds – 24

 

Garnish:

100 ml Coronation Gastrique
1 litre Tender Seedling Salad(Peppercress, Arugula Cress etc)
Lava Salt-pinch x 4
50 ml Extra Virgin Olive Oil

 

Procedure:
For the Raviolo:

Combine Ricotta, fiddleheads, egg yolk, Padano and ¾ of the fresh herbs in a stainless steel mixing bowl. Season with salt, pepper and nutmeg.
Form into ½ oz “balls” on sheet pan, refrigerate
Roll out pasta dough on lightly floured surface. Take the dough down to a #1 on a commercial sheeter or the second last setting on a hand crank pasta roller. Divide your sheet in half. Space cheese”balls” 1 inch apart and evenly on one sheet. Lightly spritz with water, lay second sheet on top of bottom sheet evenly, seal and form. Cut with a fluted ring mold cutter and place on floured sheet pan. Refrigerate until use.

 

For the Puree:

Sweat your shallots with a little oil and/or butter. When translucent add half the fiddleheads and cook for 1 minute. Add wine and reduce. Add Stock and reduce by 75% Add cream, reduce by 25% Add remaining fiddleheads and cook for an additional 4 minutes. Season and buzz with a Vita-Prep or hand blender. Pass through a triple mesh strainer(chinois), check seasoning and reserve.

 

For the Isomalt Coins:

Boil .5 kg of Isomalt(beet sugar derivative) with .5 cups water. When temperature reaches 320 F or 165 C, place bottom of pot in water bath to slow down process.

On Silpat or parchment paper, carefully ladle ½ oz rounds of Isomalt liquid. Allow to cool Be very careful with this procedure, can be dangerous. Extremely hot. Place drained, blanched, shocked and seasoned fiddlehead in center of each round. Place another round on top and place in 300 F over until top layer begins to “droop”. Pull from oven, seal carefully and allow to set.

 

For Plating and the Finishing Touches:

Bring 3 litres of salted water to a rolling boil. Warm your puree up gently. Drizzle gastrique in a “Picasso” style on your 4 warmed plates. Drop ravioli’s in water and cook for 2 minutes. Warm a pan with a pat of butter and add ravioli’s when cooked al dente. Season pasta and add remaining herbs. Dress cress with extra virgin oil, a squeeze of lemon, salt and pepper. ”Ball” salad gently and place on plate. Spoon puree on plate. Place Ravioli on plate a little off center.

Lay 3 “coins”, resting on each other near front of plate. Drizzle with extra virgin olive oil. Drop a small “hill” of lava salt where desired.