Goat Cheese & Artichoke Ravioli, Red Beet-Dijon Jus
Chef Cyril Renaud of Fleur de Sel – New York, NY
Adapted by StarChefs
Yield: 2 servings
- 2 large globe artichokes
- 2 lemons
- ½ cup all purpose flour
- 8-ounce log of Montrachet goat cheese
- 4 ounces spreadable goat cheese
- ½ bunch of basil chiffonade
- 10 wonton skins
- 4 large red beets, peeled and juiced
- Dijon mustard
- Micro greens, for garnish
- Salt and pepper, to taste
Using a serrated knife, cut the
outer leaves off artichokes. Cut off the stems and any of the dark
green outer skin. Place in large bowl of cold water with the juice
of 1 lemon.
In a 6-quart stock pot, whisk together 4 quarts of water with flour.
Add juice of other lemon. Bring to simmer with the artichokes. Cook
until tender. Shock cooked artichokes in ice water. Drain and dry.
Scoop out the choke. Chop edible flesh into fine dice. Reserve until
In a food processor, add goat cheeses and salt and pepper. Mix
until creamy consistency. Transfer to a small bowl. Fold in the
artichoke & basil. Place in fridge until firm.
To make the raviolis, place 1 teaspoon of filling in middle of
the wonton skin. Fold skin into a triangle and seal the raviolis
by touching the corners with water. Make 5 raviolis per person.
Place on tray dusted with flour. Refrigerate until needed.
Reduce beet juice by half, whisk in Dijon mustard to taste. Pass
through fine mesh strainer and reserve. Cook ravioli in a pot of
salted boiling water; drain.
Spoon beet-Dijon jus onto plate. Place 5 raviolis on each plate
and garnish with micro greens.