When the ravioli is roasted: Antonia Klugmann cooks it in a Lyonnaise sauce after boiling, adding bitter purée of dried figs, chicory, and lemon. Also presented on MasterChef a few years ago, it is a dish that all gourmands will remember and that we like to remember: now you can replicate it at home!

For the bitter dried fig purée

50 g dried figs
1 tablespoon wine vinegar
50 g sugar
Water
Mixed herbs (helichrysum, tarragon, mint, southernwood, rue, matricaria)

For the marinated lemon

1 organic lemon
100 g salt
70 g brown sugar Water as needed

For the ravioli

For the pasta

200 g all-purpose flour
50 g buckwheat flour
120 g water

For the filling

150 g mixed wild chicory, blanched and chopped with a knife
1 clove of garlic, boiled and crushed without the core
30 g ricotta cheese
Salt and pepper

Herbs for the dish

Very small Swiss chard, pak choi or other varieties of Chinese cabbage, blanched just before serving
Raw herbs: watercress, campion, dandelion, chamomile

For the leek juice

1 leek (only the central and green parts), juiced
Xanthan gum

METHOD

For the bitter dried fig purée

Cook the figs with all the ingredients covered until they are very soft. Pass through a food mill.

For the marinated lemon

Place the lemon in a glass jar with the other ingredients and store in a cool place for 3 weeks. Cut the peel into cubes.

For the ravioli

Knead the dough very briefly. Mix the filling ingredients together.

For the leek juice

Juice the leek, leave the juice to “coagulate” for a few hours. Drain the water. Blend the solid part with the xanthan gum.

Finishing

Using a piping bag, place the fig purée in two spots on the plate and distribute three lemon cubes. Cook eight ravioli per serving in boiling water. Roast them with a little oil and salt in a lionese. Place them on top of the first elements. Finish the dish with the blanched herbs and vegetables and a few drops of juice.