Island Life Magazine Ltd April/May 2012 | Page 150

recipes
The Island's
top chefs
ALAN STALEY

DAN MASKELL

ASH MINSHULL

Plus guest chef Teri Wood

ALAN STALEY
ROYAL HOTEL, VENTNOR

Sweet potato ravioli, spring
vegetables, lettuce sauce
For the pasta: 250g 00 flour • 185g egg yolks • 4g salt
For the filling: 1 x large sweet potato • 50g Parmesan cheese • 25g butter
• truffle oil to taste • Salt for the sauce: 100g finely sliced shallot • 250ml
vegetable stock • 150ml double cream • 1/2 Iceberg lettuce • salt
Blend all the pasta ingredients together in a food processor until it looks like
breadcrumbs; knead to a smooth dough on the work surface. Divide the mix
into two pieces, clingfilm and refrigerate for at least an hour.
Sweet potato filling: Roast the sweet potato whole with a little salt and olive oil
until soft. Peel off the skin and place flesh into saucepan with the butter, and
cook out all moisture. Add parmesan salt and truffle oil and then chill in the
fridge until firm.
Making the raviolis: Roll out the pasta and using a pastry cutter cut out the
round discs. Place a ball of the chilled filling in the middle of half the discs, and
the remaining discs on top. To shape the raviolis, press firmly around the edges
removing all air from inside, and using fingertips crimp into attractive patterns.
Garnish: Baby carrots, purple sprouting broccoli, spring onions, peas, broad
beans, wild mushrooms, chopped parsley.
Lettuce sauce: Sweat the shallots in the butter, until soft. Meanwhile dice the
lettuce. When the shallots are soft, add the vegetable stock and reduce by half,
then add the cream. Blanch the lettuce in boiling water for 20 seconds, and
then drain thoroughly. Add the lettuce to the shallot, stock and cream mix, and
bring back to the boil, season to taste. Finally blitz the whole mixture In a food
processor.

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