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- Aubergine Ravioli with Whipped Saffron Butter and Oysters
Aubergine Ravioli with Whipped Saffron Butter and Oysters
Ristorante Dolomieu – 1 Stella Michelin
Chef: Fabio Groppi
INGREDIENTS
- 200g flour
- 8 egg yolks
- 1 aubergine
- 4 oysters
- 200g butter
- saffron pistils
METHOD
Mix the flour and egg yolks together and knead to obtain fresh dough. Cut the aubergine in half and bake at 120°C for about 45 minutes. Scoop out the aubergine to remove the pulp, season with salt and pepper as required. Open the oysters and separate the flesh from the water. Fill the ravioli with the aubergine puree and cook in salted water. Whip the butter with the oyster water. Sear the oyster flesh in butter. Then sauté the ravioli with the whipped butter, arrange the oyster pulp over the ravioli and perfume it with some saffron pistils.