Black Pudding Ravioli with Apple Horseradish on Pointed Cabbage with Port Wine Sauce

For the vegetables : rinse the cabbage, spin dry and cut into strips.

Fry the shallots in hot butter, add the flour, stir well and pour the whipping cream. Cook until viscous while stirring, add pointed cabbage and simmer gently for about five minutes. Season finely with salt and pepper and keep warm.

For the apple horseradish : Coarsely grate the apple and quickly mix with horseradish, honey and vitamin C and put in a jar, close, cool.

For the pasta dough : mix egg, egg yolk, oil and salt with a whisk. gradually add flour and knead well until the dough separates from the bottom of the bowl. Shape into a ball, wrap in plastic wrap and refrigerate for half an hour.

For the black pudding ravioli : mix egg yolks and milk, roll out pasta dough very thinly, place sausage slices on top and quickly cover with pasta dough (brushed with egg yolk-milk mixture). Press well smooth and cut with pasta roller in give. Boil a bowl with water, a pinch of salt and a tablespoon of olive oil. Pour in the ravioli and cook covered on low heat for three minutes.

For the sauce: boil the red wine and port with the thyme sprig (in an open saucepan), add the stock and reduce by half. Season well with salt and freshly ground pepper. In deep plates in order, shape pointed cabbage, sauce and ravioli. Put a tsp of apple horseradish on top.

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