Burnt ravioli with Veuve Clicquot skin and butter sauce.

Burnt ravioli with Veuve Clicquot skin and butter sauce.

by @eyaltomato

Try this recipe


  • For the beets : Preheat your oven to the highest temperature that it can reach.
  • Wash the beets and bake them in the oven till they completely burned,
  • and become very light in weigh. It will take around 3 hours.
  • Don’t be afraid to burn them, they will not be burn.
  • Take them out from the oven and let them cool in the room temperature and then slice them as thin as you can, don’t remove their carbon skin.
  • For the dough : 1 cup all purpose flour.
  • Mixing them all together with a spatula on a Bain Marie, till it sets,
  • changes his color from pearl white into a yellowish pastel color.
  • Take the dough out from the double steamer pan and knead it between your hands for 5 minutes till it becoming soft and velvety.
  • 1 cup Veuve Clicquot champagne
  • A pinch of Atlantic salt. 1 tablespoon extra virgine olive oil
  • 1 whole egg.
  • 1 cup of all purpose flour.
  • The Veuve Clicquot butter : 1 cup of Veuve Clicquot champagne.
  • 50 grams of cold butter cut into 6 pieces.
  • 2 fresh sage leaves. Atlantic salt.
Mix the dough with te egg, it looses it’s firm texture and becoming very gluey, add the flour, continue to mix till it reaches a kind of firms and it almost not gluey any more.
Wash your hands, dry them well, take the dough out from the bowl and knead it on a dry working surface till it becomes velvety and silky. Wrap it with a piece of cling film and let it rest in a refrigerator for not less than 30
Assembling the ravioli : Take the dough out from the refrigerator unwrap the cling film.
Dust a working surface with a little amount of flour.
Take a rolling pin and flatten the dough till it reaches a thickness of 2 millimeters.
Take a cutting dough ring, 4 centimeter in diameter, and cut circuits from the dough.
Take one circuit, stretch it between your fingers till it reaches a circuit of 6 centimeter in diameter.
Put one slice of the beet above the circuit, think that it has to get a shape of a napkin that falls on a dough.
Fold the dough into 2 and squeeze the edges strongly. Cook it in salty boiling water for 3 minutes, they will flow over to top water surface.
Put a skillet on the stove, light the gas into the maximum heat pour the VC champagne and add the butter, sage and salt. Reduce till a thick emulsion, strain the ravioli from the boiling water and put them in th VC butter, shake the pan that the butter will wrap the ravioli withe champagne butter waves, when done, immediately take out the ravioli from the pan, arrange it on a plate, grate some parmegiano cheese on top, eat immediately.



An Autodidact chef, was born in Jerusalem in 1959.
Shani's culinary passion was first instilled in him by his Grandfather, an agronomist and a dedicated vegan. As a child, he would accompany his Grandfather to local markets, fields and vineyards. "As a young man, Eyal studied cinema at "Beit Zvi School of Performing Arts". In 1989 he went on to open his first restaurant "Ocianus" in his home town of Jerusalem. There he developed a unique culinary language based on regional Mediterranean products: olive oil, fish, tahini, fresh seasonal vegetables and of course, the tomato. In 1999 a second branch of "Ocianus" was opened in the seaside town of Hertziliya and the rest, as they say, is history.
In 2008, together with his partner Shahar Segal, Shani opened the "HaSalon" in Tel Aviv. Since then, he is the leading chef of highly successful restaurants under the group named "The Better Guys". The company powered by Eyal Shani and Shahar Segal owns 9 successful restaurants in Tel Aviv, 2 in Vienna, 3 in Paris, 1 in Melbourne and 3 in New York. Shani is considered to be one of the leading figures in the Israeli culinary scene, appearing on the panel of judges during the past nine seasons of Israeli "Master Chef".
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