Rhubarb ravioli

4 pieces of plastic wrap, like Saran Wrap

Pour 250 ml of water in a pan and bring to a boil over high heat.

Turn down the heat and add 125 ml of vinegar, 250 ml of sugar and the rhubarb sticks.

Cook for 20 minutes or until the rhubarb is very tender.

Remove from heat, drain the puréed rhubarb through a nylon sieve to clean and collect the purée.

Pour Tabasco and hot sauce over the puréed rhubarb, stir well.

Set aside.

Pour 250 ml of water in a pan and add the grated orange rind, nutmeg and chili powder.

Bring to a boil over high heat and remove from heat.

Add the raisins in the pan and let them swell in the liquid, covered, for 30 to 45 minutes.

Set aside.

Meanwhile, prepare the stuffing:

Put the grounded veal in a bowl add the egg, grated cheese, parsley flakes, paprika, cayenne pepper and salt.

Mix well with your fingers until the mixture is compact and even.

Set aside.

Prepare the dough:

Pour the flour on the working surface, dig a hole in the middle, put the eggs and pour the water in it.

Knead these ingredients for 10 minutes, until the dough is elastic.

Rhubarb ravioli:

Divide the dough in four equal parts.

With a rolling pin, make a 43 X 33 cm square.

Cover the rectangular rolled-out pastry with plastic wrap.

Set aside.

Repeat three times using 1/4 of the dough each time.

Remove the plastic wrap covering 2 rolled-out pastries and put them on the work surface.

Lay about 5 ml of stuffing over each of these rolled-out pastry, every 5 cm.

Remove the plastic wrap from the two remaining rolled-out pastries with stuffing and cover them with a shell.

Using a cutting wheel, cut out the edges of the rolled-out pastries to even them out.

Cut little squares around the mixture heaps, to get about 48 pieces.

Let sit for 15 minutes until the dough is dry.

Cook the ravioli in salted boiling water for 15 minutes

Meanwhile, pour the puréed rhubarb over the raisins that where in the pan.

Combine the remaining ingredients with a wooden spoon.

Cook this sauce over medium heat until really hot.

Once the ravioli are cooked, drain well, rinse with cold water and drain again.

Arrange them in individual plates and top with the hot rhubarb sauce.

Serve the spicy rhubarb ravioli.


500 ml of water

125 ml of apple cider vinegar

250 ml of sugar

1 kg of rhubarb, in sticks

5 ml of hot sauce

5 ml of Tabasco sauce

250 ml of yellow Thompson raisins

30 ml of grated orange rind

5 ml of nutmeg powder

5 ml of chili powder

500 g of veal, grounded

1 egg

15 ml of parsley flakes

125 ml of grated Gruyère cheese

1 pinch of paprika

1 pinch of cayenne pepper

2.5 ml of salt

750 ml of all-purpose flour

4 eggs

60 ml of water