by Merrilees Parker
Cooking time: 20 mins
- 25g (1oz) unsalted butter
- 1 small apple, cored, peeled and cut into 1cm/½ in dice
- 150g (6 oz) good quality black pudding, diced
- 20 wonton wrappers
- 75g (2½ oz) thinly sliced pancetta, chopped
- 2 tbsp calvados
- 2 tbsp chicken stock
- 4 tbsp double cream
- 50g (2 oz) Cashel blue, cubed
- 1 tbsp chopped chives
- Sea salt and freshly ground black pepper
- Melt half the butter in a heavy-based frying pan. Add the apple and cook for about 2-3 minutes until the apple has started to caramalise. Then add your black pudding with a little seasoning, cook until it is just heated through.
- Now tip into food processor very carefully pulse a couple of times just to bring the mixture together. Then put into a bowl and allow to cool completely.
- To make the ravioli place ten of the wanton wrappers on a board and brush with water. Place spoonfuls of the black pudding mixture in the centre of each wrapper then place a wrapper on top, ensuring the wrappers are pinched well together. I normally use the blunt side of a pastry cutter just big enough to go to the edges of the wrapper.
- Place on a plate and allow to sit in the fridge for 10 minutes.
- Next add the remaining butter to the pan and cook the pancetta for 2-3 minutes until really crispy. Drain really well on kitchen paper and keep warm.
- Bring a wide shallow sauté pan to the boil and lower in the ravioli. Allow to bubble gently for 2-3 minutes. The ravioli are cooked when they start to rise to the top of the water.
- To make your sauce de-glaze the pancetta pan with the calvados then add the stock and allow to reduce by half then add the cream. Allow to come to a gentle bubble then allow to reduce slightly before adding the cream continue to reduce for a further minute. Check the seasoning and then take off the heat and gently swirl in the cheese. You want the sauce to remain textured.
- To serve, drain the ravioli on kitchen paper then place in a warm pasta bowl, pour over a little sauce, sprinkle over the crispy pancetta and finish with some chopped fresh chives.