Chef Robert Duehmig,
The Chocolate Shop
The silky rich broth gets nicely contrasted texture from the ravioli. The ravioli could also be served alone with a brown sauce.
Ingredients
Vegetable Consommé Stock
1 tsp olive oil
2 cups spanish onions, chopped
5 small shallots, chopped
1 leek, white and light green parts coarsely chopped
1 stalk celery, halved and split
5 carrots, scraped and split
1 bay leaf
2 cloves
1/4 bunch parsley
1/4 tsp whole peppercorns
2 tsp salt
5 sprigs fresh thyme
1 cup head cauliflower
1 cup bok choy
16 cups of water
Bison Ravioli
12 won ton wrappers
12 oz ground bison meat
1 clove garlic, chopped
2 tsp fresh chives, chopped
Soup Garnish
4 tsp carrots, julienned
4 tsp turnips, julienned
12 5″ chives
Method
Vegetable Consommé Stock
1. Put oil in stock pot. Add onions, shallots and garlic. Cook over low heat for 20 min stirring occasionally.
2. Add all remaining ingredients and bring to boil. Reduce heat to a low boil or simmer for 2 hours uncovered. Stir occasionally.
Bison Ravioli
1. Lightly season meat with
garlic and chives.
2. Wrap in won ton.
3. Immerse in simmering salted water. Remove when it floats to the top and cool in ice water.
Soup
1. Bring stock to simmer.
2. Filter through cheesecloth until clarified.
3. Add ravioli. Bring to simmer again.
4. Garnish with vegetables and long chives.
To Serve
1. Place on plate or serving pan. Drizzle approximately 2 tsp of sauce over top.
2. Garnish with sprig of sweetgrass, if desired.
Yield 6 servings