TURKEY RAVIOLI
INGREDIENTS
• 1 Turkey thigh
• 200 gms Assorted berries
• 300 gms Pumpkin, ripened
• 500 ml Orange juice
• 200 ml Olive Oil
• 200 gms Cherry tomatoes
• 500 gms Flour
• 20 Egg yolks
• ½ tsp Lecite, for thickening
• Salt and pepper to taste
• Microgreens to garnish
DIRECTIONS
1. Heat oil in the skillet. Brown the onions, add bay leaf, salt, pepper, cloves, cider vinegar, and maple syrup.
2. Bring to a simmer. Pour the mixture on turkey. Rub well, place it in the oven, cover it with a lid. Cook on low heat for six hours. Let it cool and skim the fat off surface.
3. Pull the cooked meat off the bones with the help of fork to shred it.
4. Chop the berries and mix together with meat and soft butter.
5. Pipe equal amounts of filling in the pasta. Envelope and seal well. Dice the pumpkin in small cubes.
6. Marinate with chilli and lemon grass. Roast at 160°C for 12 minutes.
7. Reduce the freshly squeezed orange juice to half. Add lecite so as form a foamy texture. Assemble the blanched ravioli with orange foam on top and pumpkin purée on side.
8. Finish it with micro-greens and edible flowers.
