Hazelnut Cream with Pheasant Ravioli and Truffles
Chef Ramón Freixa of El Raco d’en Freixa – Barcelona, Spain
Adapted by StarChefs.com

Hazelnut Cream with Pheasant Ravioli and Truffles on StarChefs.comYield: 6 Servings


    Hazelnut Cream:
  • 500 grams hazelnuts, toasted in their shells
  • 1 liter chicken stock
  • 400 milliliters cream
  • Salt and pepper

    Pheasant Ravioli:
  • 1 shallot
  • Oil
  • 200 grams roasted pheasant
  • 200 grams roasted pumpkin
  • 1 petit beurre biscuit
  • 1 Tablespoon minced truffle
  • 1 egg
  • Salt and pepper
  • 12 sheets pasta, fit for ravioli

    Steamed Milk Foam:
  • 1 liter milk
  • Rock salt, to taste
  • 4 sheets gelatin

  • Quince
  • Enoki mushrooms
  • Toasted pine nuts
  • Truffle


For Hazelnut Cream:

Combine hazelnuts, chicken stock and cream; put mixture into a blender until smooth. Heat up the mixture, then strain it. Season it with salt and pepper and keep warm in a water bath.

For Pheasant Ravioli:
Lightly fry the shallot in oil. Place it into a blender with the pheasant, pumpkin and biscuit. Remove the mixture from the blender and add the truffle, egg, salt and pepper, stirring to incorporate. Lay out the pasta, placing teaspoons of the mixture around each sheet, leaving enough room to close the ravioli. Seal the raviolis into little squares and set them aside. Just prior to plating, briefly boil the raviolis and strain them.

Steamed Milk Foam:
Boil the milk with the rock salt, adding the gelatin sheets and leaving the mixture to coagulate. Put the mixture into the foam canister and set aside.

To Assemble and Serve:
Chop the garnishes and place them in an irregular pattern on the plates together with the raviolis. Place the foam on the side, then add the cream sauce.


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   Published: March 2006