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Periwinkles with ravioli

500 gram periwinkles 100 gram of flour
1 sprig of thyme 1 egg
2 cloves of garlic 1 teaspoon of salt
1 bay leaf 50 gram of leek
2 sprigs of parsley 50 gram of carrot
2 sprigs of celery 1 tomato
1 spring onion 100 ml of white wine
60 gram of butter

Add the thyme, garlic and bay leaf to a pan and put the periwinkles on top. Add water to the pan until the periwinkles are just under water. Bring to the boil and leave the periwinkles to simmer over a low heat for approximately 10 minutes until they are done. Remove the snails from the shells with a needle. Use 2/3 of the snails for the filling and 1/3 for the sauce. Filling: finely chop 2/3 of the snails. Finely chop the parsley, garlic, celery and spring onion. Mix the herbs with the snails and the butter. Ravioli: mix the dough in a kitchen machine and roll it out flat. Cut approximately 12 squares of approximately 8x8 cm from the dough. Brush the edges of the squares with beaten egg. Put some filling on and fold the squares into a triangle. Cook in plenty of boiling water with a little salt for 3 minutes over a gentle heat. Sauce: dice the leak, carrot and tomato and puree it with 1/3 of the snails and the white wine. Pour in a pan and leave to simmer for about 10 minutes. Add pepper and salt to taste. Strain the sauce. Pour the sauce on a plate and put the ravioli on top. Garnish the plate with a few periwinkles in the shell.


Serves: 4

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