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Daniel Joly’s Chanterelle Ragout
Chanterelle_Ragout_Ravioli

Daniel Joly
Owner/Executive Chef
Mirabelle at Beaver Creek

Belgian-born Master Chef Daniel Joly graduated from the Culinary Institute of Brussels in 1986. He trained at Michelin Guide Three-start Michelin in Brussels

Joly came to the United States in 1988, worked at  Restaurant Million in Charleston, Relais & Chateau in South Carolina. He moved to Beaver Creek, Colo., in 1992 to become chef-manager for Mirabelle Restaurant. Joly and his wife, Nathalie, purchased Mirabelle in 1999.

Joly’s unique cooking style has been acclaimed by numerous publications and institutions. In January 2008, Joly and Mirabelle received four-star ratings from the Mobil Travel Guide and AAA.  Joly has also received an Award of Excellence from Wine Spectator magazine for 15 years running. Joly hosts the popular “Something’s Cooking with Daniel” on TV8 in Vail, Colorado.

When he’s not dazzling guests with his light, contemporary menu and fresh, local ingredients, chef Joly publish a cookbook “just not a other cookbook”. Belgium Master chef Joly is the only of two Belgian master chef work in the United State of America and  Master chef Joly is a brand ambassador for the Belgian beer Stella Artois and travel over 20 food and wine venue to host popular cooking demo and seminar for the brand also  Daniel’s last project is chefjoly.com that allow guest and patron to follow Daniel is a culinary adventure…

Joly resides in Beaver Creek with Nathalie and their two children.

For more info visit : www.Mirabelle1.com or www.Chefjoly.com

Below is Chef Joly’s recipe for
Chanterelle Ragout with Acorn Squash Ravioli

RAVIOLI DOUGH
1 pound all-purpose flour
1 egg
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
1/2 cup water, or as needed
2 eggs, yolks only

RAVIOLI FILLING
2 pounds acorn squash
1 cup orange juice
Honey, to taste
Star anise, ground, to taste
1/2 cup brown butter*
Salt and pepper to taste
1 pinch ground nutmeg

RAGOUT
4 tablespoons butter
3/4 pound chanterelle mushrooms (or other in-season mushroom), cleaned
1/4 cup shallot, small-dice
3 cloves garlic, finely chopped
1 cup vegetable stock
3 sprigs fresh thyme, chopped, plus more sprigs to garnish
1 small bunch chives, chopped
Salt and pepper, to taste

Serves 6

*Using brown butter intensifies the flavor. To make brown butter, simply heat butter in a pan until it begins to brown.
** If possible, allow the dough to rest overnight
+If you do not have a pasta machine, you can use a rolling pin or wine bottle to sheet the dough to the specified thickness.

1. In the bowl of a mixer, combine the flour, egg yolks and olive oil and then season to taste with salt and pepper. Using the dough-hook attachment at low speed, mix the ingredients

2. Slowly add water until the dough starts to come together (only add as much water as needed). Remove the dough from the bowl, wrap it in plastic wrap and place it in the refrigerator to rest for 1-2 hours.**

3. Preheat oven to 350 degrees

4. To make the ravioli filling, cut the squash into quarters, remove the seeds and then place them in a baking dish, cut side up. Pur the orange juice over the squash and then drizzle with honey, to taste. Season to taste with the ground star anise. Roast the squash in the 350-degree oven until tender (about 45 minutes).

5. Using a spoon, scoop out the meat of the squash pieces into a blender or food processor. Blend the squash with the brown butter and the nutmeg and then season to taste with salt and pepper. Reserve.

6. Remove the ravioli dough from the refrigerator and use a pasta machine to sheet the dough. Start with the widest setting and continue sheeting with progressively more narrow settings until the dough is 1/16 inch thick (the instructions with your pasta machine can help walk your through the process).+

7. Place a sheet of dough on a work surface and cut it into rectangles 2 inches wide by 5 inches long. Each ravioli will require 2 2-inch-by-5-inch pieces of dough (one for the top side and one for the bottom side of the ravioli).

8. Place about 2-4 tablespoons of the ravioli filling on what will be the bottom piece of the ravioli, keeping the filling away from the perimeter edges of the dough.

9. Brush some egg yolk along the edges of the dough, around the filling, and then cover with the second (top) piece of ravioli dough. Press along the perimeter with your fingers or a fork to secure.

10. Cook the ravioli in boiling, salted water just until they rise to the top of the water (about 2 minutes). Cook them in small batches to prevent crowding. Use a slotted spoon to remove them from the boiling water and transfer them to a platter. Reserve.

11. To make the ragout, heat a sauté pan over heigh heat and then add the butter and mushrooms. Briefly sauté the mushrooms until they are tender and then add the shallot and garlic, cooking until they are tender (be sure not to burn the garlic). Add the vegetable stock, chopped thyme and chives to the ragout and then season to taste with salt and pepper.

12. To assemble the dish, serve the ravioli with the ragout in a large bowl or on a plate with broth on the bottom and top of the ravioli. Garnish with fresh thyme sprigs.

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