Wirral Watercress Soup Served with Ravioli
- ⏱ 48 hours 55 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A watercress and spinach soup served with ravioli filled with braised pigs cheeks and pickled cabbage.
Adapted from The Staff Canteen.
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1Make pickling liquor
2Braise pigs cheeks
3Plate and serve
1Make pickling liquor
2Braise pigs cheeks
3Plate and serve
Ingredients
- 2 pigs cheeks
- 1 shallot
- 100 g watercress (washed)
- 500 ml chicken stock
- 25 g spinach
- 1 potato
- 112 g flour
- couple thread saffron
- 1 egg
- 1 egg yolk
- 10 ml olive oil
- 50 g white cabbage
- pickling liquor, to taste
- mirepoix of vegetables, to taste
- 60 ml double cream
- 1/2 tsp horseradish sauce
- nasturtium flower, to taste
What you'll need
You'll share: Pressure cooker, Pan, Blender, Food processor, and Pot.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Make pickling liquor COOK 1
- Make the pickling liquor
2. Braise pigs cheeks COOK 2
- In a pressure cooker, braise the pigs cheeks with some of the chicken stock and the mirepoix of vegetables for 45 minutes
3. Make pasta dough COOK 2
- In a food processor, add the egg, egg yolk, olive oil and saffron, emulsify
- Add the flour and pulse until balled together, Leave to rest
4. Pickle cabbage COOK 1
- Cover the white cabbage with the pickling liquor and leave for 48 hours
5. Sweat shallot COOK 2
- In a pan, sweat off the diced shallot
6. Mise en place COOK 1
- Prep 100 g watercress: wash
7. Cook potato COOK 2
- Add the diced potato and chicken stock, and cook out
8. Flake cheeks COOK 1
- When the cheeks are cooked, flake them down and add a little of the cooking liquor and the pickled white cabbage
9. Shape ravioli COOK 2
- Roll out the pasta and shape it into ravioli, filling with the cheek mixture
10. Blend greens COOK 2
- When ready to serve, blitz in the washed watercress and spinach
11. Adjust soup COOK 2
- Season and adjust the consistency if needed
12. Cook ravioli COOK 2
- In boiling water, cook the ravioli until the pasta is cooked
13. Make horseradish cream COOK 2
- Add the horseradish sauce to the double cream and swirl into the soup
14. Plate and serve BOTH
- Serve the soup with the ravioli and nasturtium flower for garnish
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