Vegetable Ravioli, Pressure Caramelized Allium Broth & Lemon Oil
There is something magical about making a dish look like a piece of art. The diner may be reluctant to even touch the food, but once the tasting begins, the flavors, aromas, and textures combine with the aesthetic to create a complete experience of food.
This vegetable ravioli dish looks snazzy but doesn’t require a crew to prepare. The wrappers are made from very thin cross sections of beet, rutabaga, celery root, and turnip, which we then steam. What vegetable you choose for the wrappers, as well as for the fillings, can shift with the seasons.
The ravioli sit in an allium broth of leeks, onions, garlic, and shallots, which we pressure-cook in canning jars until they brown. This pressure-extraction technique allows us to obtain a concentrated jus with much less water than used by the conventional methods.