Ravioles d’escargots au beurre d’herbes

Name: Ravioles d’escargots au beurre d’herbes
Ingredients: 50 ml pastis, such as Pernod or Ricard; 40 g shallots, finely chopped; 50 ml pastis, such as Pernod or Ricard; 50 ml pastis, such as Pernod or Ricard; 80 g shallots, finely chopped; 12 canned snails, well drained; 2 tbsp white wine vinegar; 200 ml dry white wine; 1 bunch of fresh basil, shredded; 400 g butter, cut into small pieces; 2 tbsp chopped fresh parsley; 1 bunch of fresh chervil, shredded; Salt and freshly ground pepper; Salt and freshly ground pepper; Carrot and courgette julienne, blanched; Carrot and courgette julienne, blanched; 4 eggs; 1 tsp salt; 4 tbsp olive oil; 1 tbsp olive oil; 400 g strong plain white flour

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Tender and tasty snails are often stuffed back in their shells with a herb and garlic butter, then baked or grilled. Here, instead, they are stuffed into pasta pillows with a flavouring of pastis and served with a warm buttery herb and shallot sauce.

Ingredients

For the Pasta Dough

400 g strong plain white flour
1 tsp salt
4

Pasta
Starter

Method

Make the pasta dough: put the flour and salt in a food processor. Break the eggs into a bowl and whisk them lightly with the olive oil. With the machine running, gradually add the eggs and oil to the flour through the feed tube until a slightly wet, crumb-like dough forms. Turn out the dough and knead and stretch it with the palm of your hand (see step 5) unt