Cheddar Ravioli with Cabbage and Bacon

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.

3. 3

   Bring a large pot of water to a boil and season with olive oil and fleur de sel.

4. 4

   Brush 1 side of the pasta sheets with egg white.

5. 5

   Cut out 1-inch squares of cheese and place in the center of the pasta sheet.

6. 6

   Sprinkle juniper berry and black pepper on top.

7. 7

   Seal the pasta with another sheet and press the edges together firmly.

8. 8

   Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.

9. 9

   Cook the raviolis for 5 minutes in boiling water and drain.

10. 10

    Using a small pot, add the beef stock and season with olive oil and pepper.

11. 11

    Bring to a boil.

12. 12

    Create a cylinder shape using 1 cabbage leaf.

13. 13

    Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.

14. 14

    To plate, place 2 raviolis on 1 side and the cabbage on the other side.

15. 15

    Wedge a disk of bacon in the cabbage.

16. 16

    Garnish with beef sauce.

17. 17

    1 teaspoon coriander seeds

18. 18

    1 teaspoon paprika

19. 19

    2 tablespoons lemon juice

20. 20

    Combine all ingredients.

* Per serving · 4 servings · Values may vary.