{"id":399,"date":"2016-11-02T20:58:21","date_gmt":"2016-11-02T19:58:21","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=399"},"modified":"2019-10-19T15:15:56","modified_gmt":"2019-10-19T13:15:56","slug":"ravioles-aux-gambas-et-a-lestragon","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/ravioles-aux-gambas-et-a-lestragon\/","title":{"rendered":"Ravioles aux gambas et \u00e0 l\u2019estragon"},"content":{"rendered":"<div id=\"id1\" class=\"style_SkipStroke shape-with-text\">\n<div class=\"text-content Normal_External_582_37\">\n<div class=\"Normal\">\n<p class=\"paragraph_style\">mercredi 2 novembre 2016<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div id=\"id2\" class=\"style_SkipStroke_1 shape-with-text\">\n<div id=\"generic-datefield-attributes\" class=\"Date\"><\/div>\n<\/div>\n<div class=\"tinyText\"><\/div>\n<div class=\"style_SkipStroke_2 shape-with-text flowDefining\">\n<div class=\"text-content style_External_882_1226\">\n<div class=\"style\">\n<p class=\"paragraph_style_1\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients farce :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">200g de gambas crues d\u00e9cortiqu\u00e9es<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">huile<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 \u00e9chalote + 1 gousse d\u2019ail<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 brins d\u2019estragon frais ou congel\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 potage de concentr\u00e9 de tomate<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">1 cuill\u00e8re \u00e0 potage de cognac<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">50g de mascarpone-sel-poivre-piment<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients p\u00e2te \u00e0 raviole :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">300g de farine<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 jaunes d\u2019oeuf + 2 oeufs entiers<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">3cl d\u2019huile<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sel<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">sauce : bisque de homard<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_4\"><span class=\"style_1\">Ingr\u00e9dients sauce\u00a0<\/span>: bisque de homard ou sauce aux crustac\u00e9s (Picard)<\/p>\n<p class=\"paragraph_style_5\">Pr\u00e9paration de la p\u00e2te \u00e0 raviole :<\/p>\n<p class=\"paragraph_style_4\">dans un robot (mixer), m\u00e9langer tous les ingr\u00e9dients.<\/p>\n<p class=\"paragraph_style_4\">Sortir du robot et travailler \u00e0 la main en ajoutant un peu de farine si n\u00e9cessaire.<\/p>\n<p class=\"paragraph_style_4\">La p\u00e2te ne doit plus \u00eatre collante.<\/p>\n<p class=\"paragraph_style_4\">R\u00e9server pendant 2 heures au frigo dans un film alimentaire.<\/p>\n<p class=\"paragraph_style_4\">Travailler cette p\u00e2te dans une machine \u00e0 p\u00e2te pour obtenir une bande tr\u00e8s fine,<\/p>\n<p class=\"paragraph_style_4\">(arreter au n\u00b0 5, sinon la p\u00e2te est trop fine).<\/p>\n<p class=\"paragraph_style_4\">On peut aussi acheter des carr\u00e9s de p\u00e2te \u00e0 ravioles<\/p>\n<p class=\"paragraph_style_4\">dans les magasins de produits asiatiques.<\/p>\n<p class=\"paragraph_style_5\">Pr\u00e9paration de la farce \u00e0 ravioles :<\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">dans une po\u00eale, faire revenir les gambas dans de l\u2019huile.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Ajouter l\u2019\u00e9chalote hach\u00e9e + l\u2019ail\u00a0 + le cognac + le concentr\u00e9 de tomate.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Laisser mijoter 3 \u00e0 4 mn sans cesser de remuer. Retirer du feu et ajouter le mascarpone<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">+ l\u2019estragon. Mixer.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Utilser un moule \u00e0 raviole ou un emporte pi\u00e8ce.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">D\u00e9poser sur la p\u00e2te une cuill\u00e8re \u00e0 caf\u00e9 de farce, badigeonner la p\u00e2te avec un pinceau.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">tremp\u00e9 dans l\u2019eau. Recouvrir avec une autre bande de p\u00e2te et d\u00e9couper \u00e0 l\u2019emporte pi\u00e8ce.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Faire cuire les ravioles dans une eau sal\u00e9e fr\u00e9missante pendant 3 mn.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Les retirer d\u00e9licatement et r\u00e9server au chaud.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_3\">Cr\u00e8me de crustac\u00e9s<\/span><span class=\"style_2\">\u00a0: dans une casserole, m\u00e9langer 3 cuill\u00e8res \u00e0 potage de bisque de homard<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">ou d\u2019une sauce aux crustac\u00e9s (Picard) avec 3 cuill\u00e8res de cr\u00e8me liquide + 10 cl d\u2019eau<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">ou 15 cl de lait.+ piment d\u2019Espelette + sel et porter \u00e0 \u00e9bullition (1mn)<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Cette sauce doit avoir la consistance d\u2019un consomm\u00e9, donc \u00eatre assez liquide.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Au besoin, rajouter un peu d\u2019eau.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Dans une assiette creuse ou une coupelle, verser la cr\u00e8me de crustac\u00e9s.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">et d\u00e9poser sur le dessus 3 ou 4 ravioles.<br \/>\n<\/span><\/p>\n<p class=\"paragraph_style_5\"><span class=\"style_2\">Peut aussi se servir avec la sauce des gratins de gambas (dans les entr\u00e9es sur le site)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>mercredi 2 novembre 2016 Pour 8 personnes Ingr\u00e9dients farce : 200g de gambas crues d\u00e9cortiqu\u00e9es huile 1 \u00e9chalote + 1 gousse d\u2019ail 2 brins d\u2019estragon frais ou congel\u00e9 1 cuill\u00e8re&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/ravioles-aux-gambas-et-a-lestragon\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":400,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poissons-et-crustaces"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=399"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/399\/revisions"}],"predecessor-version":[{"id":1463,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/399\/revisions\/1463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/400"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}