838. CHEDDAR RAVIOLI with CABBAGE and BACON

Ravioli:
2 strips bacon
olive oil
fleur de sel
8 (4 by 4-inch) sheets pasta
1 egg white
4 ounces cheddar
1 teaspoon dried juniper berries, finely chopped
2 leaves cabbage

Beef Sauce:
1/2 cup beef stock
1 tablespoon olive oil
Cracked pepper

Preheat oven to 450 degrees F. Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes. Bring a large pot of water to a boil and season with olive oil and fleur de sel. Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape. Cook the raviolis for 5 minutes in boiling water and drain. Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil. Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder. To plate, place 2 raviolis on 1 side, and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

Coriander Sauce:
1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice

Combine all ingredients.


courtesy of: Chef Laurent Sturbois Hyatt, Paris, France / Follow That Food, Episode FLFTF-150F, Fine Living