A favorite fall recipe from Executive Chef Mark Alba, Legendary Events in Atlanta
YIELD: 6 servings
1 head cauliflower (florets only, cut into 1-inch pieces)
½ quart heavy cream
6 whole eggs
2 tablespoons extra-virgin olive oil
2 cups semolina flour
2 cups all-purpose flour
6 ounces smoked bacon slab (cut into 1-inch by ½-inch pieces, rendered crispy)
3 ounces fresh chanterelle mushrooms, sautéed in butter, seasoned to taste
8 ounces unsalted butter
1 pound leeks, rinsed, white parts only, rough-chopped (no green ends)
1 cup heavy cream
1 bag kale chips
For the ravioli filling: Cover cauliflower with ½ quart of heavy cream, and simmer on the stove until the cauliflower is tender. Drain and press the cauliflower to remove as much liquid as you can. Puree the cauliflower in the blender until smooth. You may need to add some of the cream from the cooking process, but you want to add as little as possible. The filling needs to be firm enough to stand up in the ravioli. Put cauliflower puree in piping bag, and reserve to the side.
For the pasta dough and ravioli: Thoroughly sift together all-purpose flour, semolina flour and pinch of salt. On a clean surface, make a mountain out of flour mixture, then make a deep well in center. Break the eggs into the well, and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic, and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness, and fill with cauliflower filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes, depending on thickness. Drain immediately, and toss with leek butter sauce.
For the leek butter sauce
Cover leeks with 1 cup of heavy cream, and simmer on the stove until tender. Puree in blender until smooth. Add 8 ounces of cold unsalted butter, and puree until emulsified. Season to taste with kosher salt and black pepper.
The garnishes include the sautéed chanterelle mushrooms, the smoked bacon lardons and the crispy kale chips.