RAVIOLES ST JEAN RECIPES

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RAVIOLES AU REBLOCHON : RECETTE DE RAVIOLES AU REBLOCHON



Ravioles au reblochon : recette de Ravioles au reblochon image

reblochon, ail, vin blanc, poivre, raviole, filet mignon

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 personnes

Number Of Ingredients 6

3/4 reblochon
1 gousse d'ail
5 cl de vin blanc
poivre
8 plaques de raviole
8 tranches de filet mignon de porc séché)

Steps:

  • Couper la caillasse en petits dés.
  • Faire cuire très rapidement les ravioles dans de l'eau comme indiqué sur l'emballage.
  • Mélanger les ravioles et la caillasse dans un plat à gratin.
  • Retirer la croûte du reblochon et la réserver.
  • Dans une casserole, faire fondre le reblochon détaillé grossièrement avec le vin blanc puis ajouter la gousse d'ail pressée et un peu de poivre du moulin.
  • Verser uniformément le fromage fondu sur les ravioles et la caillasse.
  • Recouvrir ensuite le plat avec les croûtes de reblochon et faire gratiner sous le gril quelques minutes.

TOURTIèRE DU LAC SAINT-JEAN AUTHENTIC RECIPE | TASTEATLAS



Tourtière du Lac Saint-Jean Authentic Recipe | TasteAtlas image

Seasoned cubed meat and potatoes set in a deep-dish crust and baked for at least five or more hours make this delicious tourtière of the Saguenay-Lac-Saint-Jean, Quebec. Adapted from Marmiton.org, the recipe suggests that the preparation is best to be done the day before; that way the ingredients have enough time to develop the flavor. Start assembling the dish the day after, preferably six hours before you're about to serve the meal.

Provided by TasteAtlas

Prep Time 45 minutes

Cook Time 5 hours 30 minutes

Yield 6 servings

Number Of Ingredients 18

FILLING
500g (1.1 lbs) venison (or other game meat)
225g (8 oz) salt pork
1 kg (2.2 lbs) potatoes
25g (1 oz) onions
1/2 tsp cinnamon
1/2 tsp nutmeg
1 ground clove
1 egg yolk
salt and pepper
PASTRY
450g (1 lb) flour
225g (8 oz) lard
1 egg, beaten
1/2 tsp salt
1/2 tsp yeast
100 ml (1/3 cup + 1 tbsp + 1 tsp) ice water
1/2 tsp of vinegar

Steps:

  • Combine the dry ingredients (flour with salt and yeast) and the wet ones (lard, egg, vinegar, and water). Add the wet ingredients to the dry ones and mix until you form a dough. Shape the dough into a ball, wrap in a plastic wrap and let cool in the refrigerator for at least 12 hours.
  • Cut the venison, pork, and salt pork into cubes, transfer to a bowl, and season with spices, salt, and pepper. Cut the potatoes into cubes, but leave them unpeeled. Place them in a bowl and cover with water. Leave both bowls in the refrigerator overnight.
  • Six hours before the meal, roll out 2/3 of the dough and place it in a rectangular mold (35 x 45 cm/14 x 18 inches).
  • Combine the meat with the potatoes, adjust the seasoning, and transfer the mixture into the mold. Roll out the remaining dough and cover the mold.
  • Use water to crimp the edges together and glaze the surface with a beaten egg yolk. Make a hole in the middle of the pie, about 5 cm/2-inch wide that will help let the steam out during baking.
  • Bake in a preheated oven at 210°C/410°F for 30 minutes, cover with aluminum foil and continue baking for the next 5 hours at 150°C/300°F. Remove the foil and bake for another 30 minutes to get the crust to brown. When done, turn off the heat, and leave the pie in the oven for one hour.

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POACHED RAVIOLI WITH MUSCADET AND SEAFOOD
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