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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 needed.

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.


 Published: Jan 2004