Pâté Recipe

Make the Dough

In a large bowl, mix the flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

Blanch the peas in boiling water for 2 minutes, then shock in ice water. Drain and blend with ricotta, Parmesan, mint, salt, and pepper until smooth.

Form the Ravioli

Roll out the dough into thin sheets. Place small dollops of filling on one sheet, fold over, and seal the edges. Cut into desired shapes and set aside.

Prepare the Rhubarb

In a saucepan, combine the chopped rhubarb, sugar, and water. Simmer over low heat until the rhubarb is soft, about 10 minutes. Let cool slightly, then place in a vacuum bag or a container with a lid and compress for 30 minutes.

Make the Sauce

In a saucepan, combine the verjus and shallots. Reduce over medium heat until syrupy. Lower the heat and slowly whisk in the cold butter, one piece at a time, until emulsified. Season with salt and pepper to taste.

Cook and Serve

Boil the ravioli in salted water for 3-4 minutes until they float. Drain and plate with compressed rhubarb and drizzle with verjus beurre blanc. Serve immediately.