Goose ravioli with cherry tomatoes and basil coulis

Goose ravioli with cherry tomatoes and basil coulis

Goose ravioli recipe


For the cherry tomatoes coulis

For the basil coulis

  • Fresh basil leaves
  • EVO oil – CLICK HERE for details
  • Garlic
  • Oyster Sauce
  • Angostura
  • Salt and Pepper To Taste


It starts with the preparation of coulis, which give color to the plate and give you a nice game of temperatures as well as to add acidity and spicy. They will be cold plated on hot plate.

For the coulis of cherry tomatoes it is necessary to cut them in half and proceed with the homogenization taking care to add salt and pepper. Finally emulsify with EVO oil.

For the basil coulis, it is necessary to blanch the leaves for 20 seconds, draining and then putting them in water and ice. Then briefly homogenized with a few fragments of garlic. Add oyster sauce, angostura, salt and pepper. Homogenize again for about 5 minutes. Finally, emulsify with EVO oil.

Cook ravioli for about 10 minutes, drain and sauté in a pan with EVO oil over low heat.

Plate and brush with oil EVO glaze,  add flakes of Maldon and grounded Szechwan.



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