- Prep: 60 min
- Cook: 45 min
- Yield: 4 servings
Ingredients
1 turkey thigh
200 gm assorted berries
300 gm pumpkin, ripened
500 ml orange juice
200 ml olive oil
200 gm cherry tomatoes
Salt & pepper to taste
Microgreens to garnish
500 gm flour
20 egg yolks
Directions
1. Heat oil in a skillet.
2. Brown the onions. Add bay leaf, salt, pepper, cloves, cider vinegar and maple syrup.
3. Bring everything to a simmer. Pour the mixture into the turkey. Rub well, place it in the oven, cover it with a lid.
4. Cook on low heat for six hours.
5. Let it cool and skim the fat off the surface.
6. Pull the cooked meat off the bones with the help of a fork to shred it.
7. Chop the berries. Mix the berries with meat and soft butter.
8. Pipe equal amount of filling in the pasta. Envelope and seal well.
9. Dice the pumpkin with small cubes. Marinate with chili and lemon grass. Roast at 160°C for 12 minutes.
10. Reduce the freshly squeezed orange juice to half. Add lecite to form a foamy texture.
11. Assemble the blanched ravioli with orange foam on top and pumpkin puree on the side.
12. Finish it with microgreens and edible flowers.
