Polenta Ravioli Recipe - Great British Chefs

Ingredients

• 830ml of water
• 100g of polenta
• 100g of Parmesan
• 30g of butter
• 15ml of olive oil
• 9 artichokes
• 3 carrots, sliced
• 2 shallots, sliced
• 2 bay leaves
• 300ml of chicken stock
• 13g of rock salt
• 60ml of white wine vinegar
• 100ml of olive oil
• 2 celery sticks, sliced
• 15g of thyme
• 40g of garlic
• 12 egg yolks
• 600g of pasta flour
• polenta for dusting
• 1 chicken carcass
• 1 tomato, cut in half
• 1 carrot, peeled and left whole
• 1 onion, cut in half and blackened in a hot pan
• 1000ml of water
• 1 celery stick, left whole
• 120g of butter
• 100g of truffle, sliced and diced
• 9 tomatoes, cut into 36 pieces and oven dried