Escargot Ravioli with Parsley and Black Pepper Veloute, Pernod Foam
Chef Clay Conley of Azul Miami, FL
Adapted by

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Yield: 2-4 Servings


    Escargot Ravioli with Parsley and Black Pepper Veloute, Pernod Foam by Chef Clay Conley of Azul on StarChefs.comParsley Puree:
  • 2 bunches Italian parsley
  • 2 Tablespoons oil
  • 1 Tablespoon water
  • Pinch of salt

    Pernod Foam:
  • ¼ cup Pernod
  • 1 cup skim milk
  • 1 Tablespoon soy lecithin
  • Salt

    Black Pepper Veloute:
  • 1 tablespoon butter
  • 1 shallot, diced
  • 1 clove garlic, chopped
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 Tablespoon flour
  • 1 cup chicken stock
  • ½ teaspoon cracked black pepper

    Garlic-Filled Raviolis:
  • 2 Tablespoons butter
  • 2 bulbs garlic, cleaned
  • 1 potato, peeled and diced
  • ½ teaspoon gellan
  • 2 Tablespoons olive oil
  • 2 Tablespoons Pernod
  • ½ cup heavy cream
  • 2 sheets ravioli dough

  • 3 Tablespoons butter
  • ½ Tablespoon garlic, chopped
  • 1 shallot, diced
  • 2 ounces white wine
  • 1 ounces lemon juice
  • 12 snails
  • 4 ounces chicken stock
  • 4 Tablespoons butter

For the Parsley Puree:
Blanch parsley in heavily salted boiling water for fifteen seconds. Remove from water and shock in ice water. Remove chop and transfer to Vita-Prep with olive oil, water, and salt. Puree on high setting until smooth.

For the Pernod Foam:
Ignite Pernod in a hot pan. Add milk and lecithin and bring to a simmer.

For the Black Pepper Veloute:
In a small sauce pot, melt butter. Add garlic, shallot, herbs and sauté for two minutes. Add flour and cook over low heat for five minutes. Add chicken stock and black pepper and simmer. Strain sauce through a chinois.

For the Garlic-Filled Raviolis:
Melt butter and olive oil over low heat. Add garlic and potato and cook over very low heat for 45 minutes. Add Pernod and cream; reduce until thick. Remove from heat and add gellan. Transfer to Vita-Prep and process for one minute until very smooth. Cool filling and pipe into raviolis. Blanch in boiling water and reserve.

For the Escargot:
In a large frying pan melt butter. Add garlic and shallots and sauté for two minutes. Deglaze with white wine and lemon. Add snails and chicken stock and bring to a simmer. Reduce and mount with butter. Add blanched ravioli and remove from heat.

To Assemble and Serve:
Transfer Pernod milk to Vita-Prep and blend for 45 seconds on high setting. Warm Black Pepper Veloute and add Parsley Puree. On a rectangle plate, make a stripe of the Parsley Veloute. Spoon raviolis and snails on top. Garnish with Pernod Foam.

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   Published: April 2008