Tuesday, August 13, 2013

Rich gluten-free Chicken Liver ravioli with caramelised onions and sage butter


Here is one of the recipes I developed for the food blogging competition, Freshly Blogged.
We were sent a list of ingredients and rules for this week's challenge, which can all be seen online.
Please click here for more info (and to vote for me!): http://freshlyblogged.co.za/recipe/chicken-liver-ravioli-with-spicy-white-chocolate-mousse/

For the ravioli filling:

4 Tbsp butter
1 brown onion, finely chopped
Fresh sage, finely chopped
Extra-virgin olive oil
250g chicken livers
1 tsp Robertsons cayenne pepper
1 Tbsp brandy

For the caramelised onions:

2 Tbsp butter
2 onions, sliced
3 Tbsp sugar
1 Tbsp olive oil
1/2 tsp Robertsons cinnamon

For the pasta (and assembly):

200g flour (use ready-mixed gluten-free cake flour for gluten-free pasta)
2 egg yolks
1 extra-large egg
1 Tbsp olive oil, plus extra for drizzling
3 Tbsp water (if necessary)
15-20 whole sage leaves
2 Tbsp butter
 Grated Parmesan

For the ravioli filling:

Melt butter in a pan over a medium-high heat. Add onion and cook for a few minutes. Add 3 Tbsp finely chopped sage. Add a dollop of olive oil before adding in chicken livers. Add cayenne pepper and brandy. Cook until the livers are brown, but not overcooked and rubbery. Set aside to cool slightly. Place in a food processor and process until a rough, thick paste forms. (You should be able to spoon this easily into the ravioli parcels.)

For the caramelised onions:

Combine all ingredients in a pan. Stir until sugar is dissolved and melted. Allow onions to caramelise over a medium-high heat, until soft and sticky. Set aside.

For the pasta (and assembly):

Pour flour into a bowl. Make a well and add eggs and olive oil into the well. Start combining, using your hand to form into ball. (If the mixture is too dry, add a little water at a time until a ball forms, but is not sticky.) Knead a bit to ensure everything is well combined. Wrap the ball in cling film and set aside for 20-30 minutes. Roll out bits of pasta dough at a time, creating sheets. Pass through a pasta machine on setting four. You don't want to sheets to be too thin as they must hold their shape.
Cut out circle shapes of pasta, using a cookie cutter or a glass. Place a little chicken liver filling into the centre of half the pasta circles. Place the remaining circles on top of each of the filled circles to make parcels, pressing down around the edges. Using a fork, crimp the edges of the ravioli parcels to ensure they are sealed. Carefully cook them for 3-5 minutes in boiling salted water. Remove and divide among four plates. Place the whole sage leaves in a hot pan with butter. Cook until just turning crispy. Set aside. Scatter some of the caramelised onions over the ravioli parcels. Drizzle each plate with olive oil and season with salt and pepper. Garnish with crispy sage leaves and some of the butter from the pan. Serve with grated Parmesan on the side... and don't forget the white chocolate mousse for dessert!
Chef's note: This recipe made 44 ravioli parcels, meaning 11 for each person.

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