Black Pudding Ravioli with Apple Horseradish on Pointed Cabbage with Port Wine Sauce

Pasta dishes are just always delicious!

Rinse and spin cabbage, cut into strips. Sauté shallot cubes in butter, add flour, pour whipping cream. Cook until viscous while stirring. Add pointed cabbage and simmer on low heat for about five to ten minutes. Season with salt and pepper and keep warm.

Grate apple and mix with horseradish, honey and vitamin C. Fill into a well-sealed glass jar and leave to cool.

Mix egg, egg yolk, oil, salt, add flour and knead by hand until the dough comes off the bottom of the bowl (smooth but still tough). Leave to cool for half an hour, roll out with a pasta machine or on a floured work surface.

Mix egg yolks and milk. Spread blunzen evenly on dough, cover with dough. Stick edges with egg yolk mixture, cut into give.

Boil in water with salt and olive oil for three minutes on low heat.

Boil red and port wine with thyme in open saucepan, add clear soup, boil to half. Season to taste. Serve in deep plates. Put a tsp of apple merretich on top and bring to the table.

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