Cricket Ravioli with Champignon Sauce

Recipe 1: Pasta dough

Method

1. Start the pasta dough with separating the egg yolks.
2. Measure and mix all the dry ingredients together. Do the same for liquids.
3. Mix both (liquids and dry ingredients) together and knead the dough until it gets dense.
4. Roll the dough in a plastic wrapper.
5. Let it rest in the fridge at least for an hour or even until the next day.

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Recipe 2: Cricket filling

Method

1. Chop the onion and garlic into brunoise (very fine dice) and sauté in oil.
2. Fry the crickets crispy in oil.
3. Cool down onions and crickets. Meanwhile chop parsley and mix with cream cheese.
4. Add onions and crickets and season with salt and pepper.

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Recipe 3: Mushroom sauce

Method

1. Slice the mushrooms into thin slices.
2. Roast the mushrooms on a dry pan to remove any moisture.
3. Chop the onions into brunoise.
4. Sauté the onions in butter for a few minutes. Add roasted mushrooms.
5. Add the cream and season with salt.
6. Let simmer until the sauce is thick enough.

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Recipe 4: Making the ravioli

Method

1. Roll the pasta dough through the machine until it is thin enough.
2. Start heating the salted water and bring to the boil.
3. Stamp 16 circles of the pasta dough (diameter of 5-8cm).
4. Fill 8 of the dough circles with the filling using a teaspoon and another teaspoon to help with the process.
5. Brush the sides of the dough circles with egg yolk to glue the circles together.
6. Place the remaining 8 dough circles on top of the filled ravioli.
7. Press the sides together with a fork so the filling doesn’t come out while boiling.
8. Boil the ravioli in salted water for 3-4 minutes.
9. Serve with mushroom sauce and fresh herbs.

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