Nikos Bakopoulos, Executive Chef @ Bill & Coo (Mykonos)

Recipe: Ravioli with Smoked Anchovies, Nettle Sauce and Lemon Foam
A uniquely refined recipe, ideal with a glass of wine

For the ravioli:

• 200 g all-purpose flour
• 2 eggs
• 1 tablespoon olive oil
• A pinch of salt

Filling:

• 150 g fresh, cleaned anchovies or sardines
• 50 g smoked feta cheese (optional)
• 1 teaspoon lemon zest
• Freshly ground pepper

Nettle Sauce:

• 50 g nettles (fresh)
• 150 ml heavy cream, 35% fat
• Salt, pepper

Lemon Foam:

• 50 ml lemon juice
• 50 ml vegetable stock
• 1 gelatin sheet

Garnish:

• Small herb leaves (baby dill, basil)
• Salad flowers (optional, for presentation)

Preparation:

To make the ravioli dough, bring together the flour, eggs, olive oil, and salt, and knead until you have a smooth dough. Let rest for 30 minutes.

To make the filling, finely chop the anchovies and mix them together with the smoked cheese, the lemon zest and the pepper.

To prepare the ravioli, spread the dough thin, cut into circles, stuff with the filling, and fold into small ravioli shapes. Boil in salted water for 2–3 minutes, until they rise to the surface.

To prepare the nettle sauce, sauté the nettles with some olive oil, add the heavy cream, season with salt and pepper, purée and strain through a fine sieve.

Finally, for the lemon foam, heat up the lemon juice and vegetable stock, dissolve the gelatin, and purée with an immersion blender until foamy.

To serve, spread some nettle sauce on a plate, add the ravioli on top, drizzle with lemon foam and garnish with the herb leaves and flowers.