{"id":15601,"date":"2022-07-05T14:48:04","date_gmt":"2022-07-05T14:48:04","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=15601"},"modified":"2022-07-05T14:49:13","modified_gmt":"2022-07-05T14:49:13","slug":"raviolis-epinard-ossau-iraty-et-leur-bouillon-huile-dolive-du-languedoc-aoc","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/raviolis-epinard-ossau-iraty-et-leur-bouillon-huile-dolive-du-languedoc-aoc\/","title":{"rendered":"Raviolis \u00e9pinard\/Ossau Iraty et leur bouillon, huile d\u2019olive du Languedoc AOC"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>

Pour 4 personnes<\/p>\n

Pr\u00e9paration\u00a0: 30 min
\nRepos\u00a0: 30 min
\nCuisson\u00a0: 2 h 15<\/p>\n

Pour la p\u00e2te\u00a0:<\/p>\n

    \n
  • 500 g de farine de bl\u00e9<\/li>\n
  • 1\/2 c. \u00e0 caf\u00e9 de sel<\/li>\n
  • 5 \u0153ufs<\/li>\n
  • 2 c. \u00e0 soupe d’eau fra\u00eeche<\/li>\n<\/ul>\n

    Pour la farce\u00a0:<\/p>\n

      \n
    • 250 g de pousses d\u2019\u00e9pinard<\/li>\n
    • 120 g de ricotta<\/li>\n
    • 80g d\u2019Ossau Iraty<\/li>\n
    • 1 gousse d\u2019ail<\/li>\n
    • 1 \u00e9chalote<\/li>\n
    • 2 c. \u00e0 soupe d\u2019huile d\u2019olive du Languedoc AOC<\/li>\n
    • Sel, poivre<\/li>\n
    • \u00bd c. \u00e0 caf\u00e9 de piment d\u2019Espelette AOP<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>

      Pour le bouillon\u00a0:<\/p>\n

        \n
      • 1 carcasse de poulet (ou des restes de poulet avec os)<\/li>\n
      • 1 carotte<\/li>\n
      • 1 oignon<\/li>\n
      • 1 branche de c\u00e9leri<\/li>\n
      • 1 poireau<\/li>\n
      • 1 chou pak cho\u00ef<\/li>\n
      • 2 gousses d\u2019ail<\/li>\n
      • 1 oignon<\/li>\n
      • 1 feuille de laurier<\/li>\n
      • 1 branche de thym<\/li>\n
      • 2 c. \u00e0 soupe d\u2019huile d\u2019olive du Languedoc AOC<\/li>\n
      • 1 poign\u00e9e de fruits secs (noix, amande, noix de cajou\u2026)<\/li>\n<\/ul>\n

        Pr\u00e9parer le bouillon de poulet.<\/p>\n

        Peler et ciseler finement l’oignon et couper en gros morceaux : les carottes, le poireau et le c\u00e9leri. \u00c9plucher l’ail et l’\u00e9craser l\u00e9g\u00e8rement.<\/p>\n

        Dans une cocotte (en fonte ou en acier \u00e0 fond \u00e9pais), faire revenir dans l\u2019huile d\u2019olive du Languedoc AOC l\u2019oignon finement cisel\u00e9 pendant 2 \u00e0 3 minutes, puis le poulet et enfin tous les l\u00e9gumes. Faire chauffer 5 minutes puis ajouter le laurier et le thym.<\/p>\n

        Mouiller avec de l’eau \u00e0 temp\u00e9rature ambiante (la viande doit \u00eatre bien submerg\u00e9e). Porter \u00e0 l\u00e9ger fr\u00e9missement, baisser un peu le feu (l’eau doit fumer mais pas bouillir) et laisser cuire ainsi \u00e0 feu doux pendant deux heures environ (sans couvrir). Le bouillon doit colorer et prendre un go\u00fbt d\u00e9licat et diminuer aussi un peu de volume.<\/p>\n

        Laisser reposer une bonne heure puis filtrer sur une passoire recouverte d’un torchon (ou tissu) bien propre. On obtient un peu plus d’un litre de bouillon.<\/p>\n

        Pr\u00e9parer la p\u00e2te\u00a0: m\u00e9langer la farine et le sel dans un r\u00e9cipient. Former un puits et y casser les \u0153ufs. Travailler la p\u00e2te en p\u00e9trissant l\u00e9g\u00e8rement. Ajouter l’eau si n\u00e9cessaire. La p\u00e2te doit rester souple et ferme. Laisser reposer au frais pendant 30 minutes.<\/p>\n

        Pr\u00e9parer la farce\u00a0: laver et essorer les pousses d\u2019\u00e9pinards. Les faire tomber 3 minutes \u00e0 la po\u00eale avec 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive, un peu de sel et la gousse d\u2019ail \u00e9cras\u00e9e. R\u00e2per l\u2019Ossau Iraty.<\/p>\n

        Dans un saladier, m\u00e9langer les pousses d\u2019\u00e9pinards avec la ricotta, l\u2019Ossau Iraty r\u00e2p\u00e9, du sel, du poivre, le piment d\u2019Espelette et 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019olive du Languedoc AOC.<\/p>\n

        Diviser la p\u00e2te en deux. Sur le plan de travail farin\u00e9, abaisser les deux morceaux de p\u00e2te au rouleau sur 2 minutes (ou utiliser une machine \u00e0 ravioli, plus facile pour r\u00e9aliser une p\u00e2te tr\u00e8s fine et r\u00e9guli\u00e8re). R\u00e9partir la farce en petits tas sur la premi\u00e8re abaisse.<\/p>\n

        Humidifier l\u00e9g\u00e8rement les espaces vides, puis poser la deuxi\u00e8me abaisse par-dessus et appuyer l\u00e9g\u00e8rement entre les tas de farce pour souder la p\u00e2te. Couper les raviolis \u00e0 l’aide d’une roulette \u00e0 p\u00e2tisserie.<\/p>\n

        Faire cuire ces raviolis dans un grand volume d’eau bouillante sal\u00e9e 5 \u00e0 8 minutes. \u00c9goutter et servir avec le bouillon, un filet d’huile d’olive du Languedoc AOC et en saupoudrant de fruits secs grossi\u00e8rement concass\u00e9s.<\/p>\n

        Astuce\u00a0: si vous n\u2019avez pas poulet, utiliser 1 cube de bouillon de poulet dans la pr\u00e9paration du bouillon.<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":15596,"menu_order":0,"template":"","class_list":["post-15601","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nRaviolis \u00e9pinard\/Ossau Iraty et leur bouillon, huile d\u2019olive du Languedoc AOC - LOOKING FOR THE PERFECT FOOD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/raviolis-epinard-ossau-iraty-et-leur-bouillon-huile-dolive-du-languedoc-aoc\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raviolis \u00e9pinard\/Ossau Iraty et leur bouillon, huile d\u2019olive du Languedoc AOC - 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