Spinach and Ossau Iraty ravioli served in their broth, with Languedoc AOC olive oil
Ingredients
For
4
personnes
For the dough:
- 500 g of wheat flour
- ½ teaspoon of salt
- 5 eggs
- 2 tablespoons of cold water
For the stuffing:
- 250 g of baby spinach leaves
- 120 g ricotta
- 80g of Ossau-Iraty
- 1 clove of garlic
- 1 shallot
- 2 tablespoons of Languedoc AOC olive oil
- Salt, pepper
- ½ teaspoon of Espelette chilli PDO
For the stock:
- 1 chicken carcass (or leftover chicken on the bone)
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 leek
- 1 pak choi
- 2 cloves of garlic
- 1 onion
- 1 bay leaf
- 1 sprig of thyme
- 2 tablespoons of Languedoc AOC olive oil
- 1 handful of nuts (walnuts, almonds, cashews, etc.)
Tip
If you don’t have any chicken, use 1 chicken stock cube when making the stock. Choose a Languedoc AOC olive oil (subtle flavour) for its dominant notes of almond and tomato.Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône…
Instructions
- Prepare the chicken stock.
- Peel and finely chop the onion, and cut the carrots, leek and celery into large chunks. Peel the garlic and crush it lightly.
- In a casserole dish (cast iron or thick-bottomed steel), sauté the finely chopped onion in Languedoc AOC olive oil for 2 to 3 minutes, then add the chicken and finally all the vegetables. Heat for 5 minutes, then add the bay leaf and thyme.
- Add water at room temperature (the meat must be completely submerged). Bring to a gentle simmer, reduce the heat slightly (the water should be steaming but not boiling) and leave to cook over a low heat for about two hours (without a lid). The stock should develop colour and a delicate flavour, and should also reduce slightly in volume.
- Leave to stand for a good hour, then strain through a sieve lined with a clean tea towel (or cloth). This yields just over a litre of stock.
- To make the dough: mix the flour and salt in a bowl. Make a well in the centre and crack the eggs into it. Work the dough by kneading it lightly. Add water if necessary. The dough should remain supple and firm. Leave to rest in the fridge for 30 minutes.
- Next, move on to preparing the filling: wash and dry the baby spinach leaves. Sauté them for 3 minutes in a frying pan with 1 tablespoon of olive oil, a little salt and the crushed clove of garlic. Grate the Ossau Iraty.
- In a salad bowl, mix the baby spinach leaves with the ricotta, grated Ossau Iraty, salt, pepper, Espelette pepper and 1 tablespoon of Languedoc AOC olive oil.
- Divide the dough in two. On a floured work surface, roll out both pieces of dough with a rolling pin for 2 minutes (or use a ravioli machine, which makes it easier to achieve a very thin and even sheet of dough). Spoon the filling in small mounds onto the first sheet of dough.
- Lightly moisten the empty spaces, then place the second sheet of pastry on top and press down gently between the mounds of filling to seal the pastry. Cut out the ravioli using a pastry wheel.
- Cook these ravioli in a large pan of boiling salted water for 5 to 8 minutes. Drain and serve with the stock, a drizzle of Languedoc AOC olive oil and a sprinkling of coarsely chopped dried fruit.
Tip
If you don’t have any chicken, use 1 chicken stock cube when making the stock. Choose a Languedoc AOC olive oil (subtle flavour) for its dominant notes of almond and tomato.Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône…
We recommend...
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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