Beetroot and scallop ravioli

Playtime

This is how I play,” says executive chef Gabriel le Roux, grinning as he piles the beetroot ravioli onto the plate. “There are no rules when it comes to cooking… I’m always thinking out the box.”

Photographs by Denver Hendricks

 

I meet Gabriel at the Pepper Club Hotel and Spa, where he oversees the on-site hotel restaurant as well as Pepper Club on the Beach, a restaurant on the trendy Camps Bay strip in Cape Town. Our first meeting is business-like, but by the end of our second meeting Gabriel is climbing into the icy waters of the penthouse pool, in his full chef’s outfit, plate of food in one hand, glass of wine in the other, much to our photographer’s delight. “What can I say? I like to do something different,” laughs Gabriel.

This fun, carefree attitude is evident in his culinary creations where contrasts of colour and shape tease the eye. On tasting the dish of beetroot and scallop ravioli I’m struck by the contrast in textures, amplified by the contrast between hot and cold – the pea mousse is served cold, while the rest of the dish is warm. The flavours are light and “don’t sit on the palate” points out Gabriel. And what of the Robertson Winery Viognier 2008? “I’ve played on the oily sweetness of the wine with the oiliness of the pine nuts as well as the butternut. The final grating of lemon zest just puts some oomph into the dish.”

There’s also the sweet spices that complement the full flavour of the wine with its apricot and lemon characteristics. Gabriel echoes his earlier sentiments: “You need to take your time, play and have fun with your food!”

BEETROOT and SCALLOP RAVIOLI with BUTTERNUT PURÉE, PEA MOUSSE and TOASTED PINE NUTS
SERVES FOUR

BEETROOT AND SCALLOP RAVIOLI
1 large beetroot, washed and
wrapped in foil
340g cake flour
3 whole eggs
2 egg yolks
30ml extra-virgin olive oil
16 medium scallops
4 bacon strips
1 t ground cinnamon
1 t grated lemon zest
salt and pepper

1. Bake the beetroot at 180°C for 40 minutes, or until soft.
2. Cool, peel and dice the beetroot, place it in a blender and purée for four minutes until smooth. (A little water or stock might be needed.) Correct the seasoning.
3. Reserve four tablespoons of beetroot purée for the ravioli filling and pass through a fi ne sieve.
4. Add two whole eggs, egg yolks and olive oil to the remaining beetroot in the blender and process for another minute until incorporated.
5. Combine the beetroot/ egg purée with the flour and knead for three to four minutes. (If the dough is too wet, additional flour can be added.) Cover the dough with plastic wrap and refrigerate for one hour.
6. Season the scallops with cinnamon, lemon zest, salt and pepper.
7. Between two sheets of plastic wrap and using a rolling pin, flatten the bacon and cut into shorter strips. Wrap each scallop in a piece of bacon and sear for 30 seconds on each side in a hot non-stick pan. Allow to cool.
8. Bring the pasta dough to room temperature and, by using a pasta machine, roll the dough out to a thickness of 1mm and cut into 10x10cm squares. Beat the remaining one whole egg and brush every second square with the egg. Place a teaspoonful of reserved beetroot purée in the centre of each brushed pasta square and place a wrapped scallop on the beetroot purée. Cover the filling with the other pasta square, making sure you do not trap any air inside the ravioli.
9. By using a 6cm round pastry cutter, cut out the ravioli and cover under a damp towel. When ready, bring a large pot of water to the boil, add some salt and poach the raviolis for three to four minutes, or until al dente. Remove, drain and drizzle with olive oil to prevent them from sticking.

BUTTERNUT PUREE
200g butternut, peeled and cubed
30g
1 whole star anise
pinch salt
pinch sugar

Combine 100 grams of butternut, the butter, star anise, salt and sugar with a cup of water and simmer until soft, remove the star anise and add the 100g uncooked butternut and puree for 3-4 minutes, or until smooth. Pass through a fine sieve. Correct the seasoning.

PEA MOUSSE
200g fresh peas
150ml water
20g castor sugar
3g salt
3 sheets gelatine leaves soaked in cold water and bloomed
10ml fresh lemon juice
200ml cream, whipped to soft peaks

Cook the peas in the water for 4 minutes with 10 grams of the castor sugar and salt. Reserve 50 grams of peas. Place the peas, cooking liquid, gelatine and lemon juice in the blender and puree until smooth. Pass through a fine sieve into a bowl and chill. Stir from time to time until just set and add the whipped cream. Stir until combined. Keep chilled.

TOASTED PINE NUTS
40g pine nuts
pinch Chinese 5-spice

Season the pine nuts with the Chinese 5-spice and toast in a 180C oven for 3-4 minutes. Remove from the oven and let cool.

GARNISH
Pea shoots, micro beetroot sprouts, micro coriander sprouts, grated lemon zest, radish slices

To assemble,Spoon some of the warm butternut puree on the plate and smooth out with the back of a tablespoon. Cut the warm ravioli's in half and position in the centre of the plate. Spoon the pea mousse at three points next to the ravioli's and sprinkle with the pine nuts. Garnish with the pea shoots, beetroot sprouts, coriander sprouts, lemon zest and radish slices. Serve immediately.
 

PREPARED BY Gabriel le Roux of the
PEPPER CLUB HOTEL AND SPA
Corner Loop and Pepper Street,
Cape Town
TEL: 021 812 8888