Raviolo Girasole | Paolo Griffa

For the char stuffing

• 1 kg char
• 250 g leeks
• 10 g thyme
• 100 g butter
• Fresh char smoked (anise)
• 500 g potatoes
• 150 g olive oil
   

Procedure

Finely chop the leek and stew it in a pot with butter. Add the potatoes and cook with the fish stock; add the char and cook gently, allowing the cooking liquid to reduce. Chop with a knife and toss with olive oil.
 

For the pasta fresca

• 1 kg puff pastry flour
• 300 g of semolina
• 260 g super yellow yolk
• 480 g super yellow egg
• 140 g oil
• 80 g water
   

Procedure

Mix all ingredients and let stand in a vacuum for at least 2 hours at room temperature.
 

For herb pesto

• 50 g dill
• 20 g tarragon
• 10 g basil
• 20 g chervil
• 200 g seed oil
• 100 g extra virgin olive oil
• 150 g pine nuts
• 7 g lemon juice
• 2 g blanched garlic
• 2 g salt
   

Procedure

Blend the pine nuts with the garlic. Combine the herbs, drizzle in the oil, and lastly the salt. Do not let the mixture get hot.
 

For the sunflower seed milk

• 200 g sunflower seeds
• 600 g of vegetable broth
• 1 g salt
   

Procedure

Toast the sunflower seeds in a 160°C oven for 20 minutes. Heat the water and whisk the roasted seeds.
 

Dish composition

• Egg pasta
• Char filling
• Pine nut and herb pesto
• Caviar
• Milk roasted sunflower seeds
   

Roll out the dough not too thinly, cup the filling and close in the dough giving the shape of a flower. Cook in pot in salted water. Arrange the raviolo on the plate with a teaspoon of pesto inside, then cover with the caviar. Serve at the table with sunflower seed milk.