Name: Apple and Black Pudding Ravioli (With Ratafia Reduction)
Yield: 4 servings
Ingredients: 2 Granny Smith apples (or any other); 75 g butter; 250 g black sausage; 200 g sugar; 250 ml water; 250 ml ratafia; silicone molds not too large

Apple and Black Pudding Ravioli (With Ratafia Reduction)

Ravioli filled with tangy apple and black pudding, featuring a smooth texture and a sweet hint from the ratafia reduction.

Ingredients

Servings:

Ingredients

2 Granny Smith apples (or any other)
75 gbutter
250 gblack sausage
200 gsugar
250 mlwater
250 mlratafia
silicone molds not too large

Nutritional Information

Per Serving (Approx.)

Calories

542 kcal

Protein

12 g

Fat

30 g

Carbohydrates

58 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Make a Syrup

In a saucepan, add 250 ml of water and 150 grams of sugar, stirring it slightly until the sugar begins to dissolve.
Place the saucepan over medium-high heat and allow the mixture to come to a boil. Once it starts boiling, reduce to medium heat and let it cook for about 10 minutes, until the syrup reaches the desired consistency. You can check the consistency by dropping a little syrup on a cold plate; if it forms a small soft ball, it is ready.

Apple Ravioli

Remove the skin from the black pudding and cut it into small cubes.
Peel the apples. With one of them, make thin slices using a mandoline; cut the other apple into small cubes.
Caramelize the cubed apple in a pan with butter and 20 grams of sugar over medium heat for 5 to 6 minutes, until it is golden and tender.
Add the blood sausage, reducing the heat to low, and let it cook for about 3 more minutes, stirring occasionally. Set the mixture aside.
With a kitchen brush, lightly paint the apple slices with the syrup.
Place a few apple slices at the bottom of the individual silicone molds, ensuring they cover the entire base.
Fill the molds with the caramelized apple and blood sausage mixture, pressing lightly to compact.
Finally, cover the molds with more apple slices, forming an even layer.
Place the molds in the refrigerator for 2 hours to set before serving.

Ratafia Reduction (optional)

Pour the ratafia into a small saucepan along with the remaining 30 grams of sugar, and heat over medium heat, stirring gently until the sugar is completely dissolved.
Allow the mixture to cook for about 15 minutes, maintaining medium-low heat, until the ratafia has reduced by half and has a syrup-like consistency.

Presentation

Remove the molds from the refrigerator and carefully unmold them onto a plate, ensuring that the ravioli maintains its shape.
Sprinkle a little sugar over the ravioli, distributing it evenly, and caramelize the sugar with a blowtorch until it turns golden, for approximately 1 minute.
Finally, paint the plates where the dish will be served with a stripe of Porto reduction and place the ravioli in the center of the plate.

Recommendations & Tricks

When peeling apples, remember to reserve the peels and cores to make an infusion with a little water and sugar, which you can use as a base for a complementary sauce or as a component of the ratafia reduction.
When preparing black pudding, be sure to cook it over low heat to prevent it from breaking apart too much, thus maintaining its texture and concentrated flavor in the ravioli.
For an attractive presentation, serve the ravioli with thin slices of raw apple on top, which will add a contrasting and decorative freshness to the dish.