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  • Cauliflower Ravioli

    Cauliflower Ravioli

    This is the recipe for the cauliflower ravioli, bisque, guanciale, mushrooms and bottarga dish prepared by chef Jesse Schenker for the Alta Editions | Eat. See. Play. dinners at The Gander in New York City on September 23rd and 24th, 2014.

    Servings & Time

    • Servings 4
    • Prep 1 hour
    • Cook 2 hours, 30 minutes

    Ingredients

    For the Ravioli
    • 1 tablespoon canola oil
    • 1 head cauliflower, cut into small florets
    • 8 ounces mascarpone cheese
    • 1 bunch chives, minced
    • Juice and zest from 1 lemon
    • Salt, to taste
    • 10 ounces store-bought fresh pasta sheets
    • 1 egg
    For the Bisque
    • 2 tablespoons canola oil
    • 2 pounds lobster shells
    • 1 medium Spanish onion, chopped
    • 1 carrot, peeled and chopped
    • 1 celery stalk, chopped
    • 1 cup peeled tomato, chopped
    • 2 cups dry white wine
    • 2 quarts fish stock
    • 1 1/2 quarts heavy cream
    • 1/2 cup guanciale, diced
    • 2 cups mushrooms, cleaned and sliced
    • 2 ounces bottarga

    Method

    For the Ravioli
    In a large sauté pan, heat the canola oil over high heat. Add the cauliflower florets and roast in the pan until golden brown. Set aside to cool.

    In a large bowl, mix the mascarpone, chives, lemon juice and zest together. Chop the cauliflower into small pieces and add to the mascarpone mix. Mix together and salt to taste. Lay out the fresh pasta sheets into two long rows. Break the egg into a small dish and beat with a fork. Brush one sheet with the egg. On the egg washed sheet, put a 2 tablespoon scoop of filling every 3 inches. Lay the other pasta sheet over the first. Use your fingers to press out the air around each scoop of filling and press the remaining area of the pasta sheets together. Use a ring punch or glass rim to punch out ravioli.

    For the Bisque

    In a large stockpot, heat the canola oil over high heat. Brown the lobster shells. Add the onion, carrot and celery and continue to cook until browned. Add the tomatoes. Let cook down slightly. Add the wine and cook, reducing to a glaze. Add the fish stock or clam juice. Cook for 45 minutes. Remove the lobster shells and blend the mixture with a hand blender. Strain the mixture through a fine mesh sieve into a large bowl. Mix in the cream.

    Heat a large sauté pan over high heat, add the guanciale and cook until most of the fat is rendered. Add the mushrooms and sauté until tender. Add to the bisque.

    To serve, bring a large pot of salted water to a boil. Add the raviolis and cook until al dente. Drain. Distribute the ravioli between the serving bowls. Cover the raviolis in the bisque. Use a microplane to shave the bottarga over the top.

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