{"id":23786,"date":"2020-05-05T13:50:01","date_gmt":"2020-05-05T13:50:01","guid":{"rendered":"https:\/\/horecamagazine.be\/ravioles-de-coq-des-pres-jaune-doeuf-seche-sauce-poulette\/"},"modified":"2020-05-05T13:50:47","modified_gmt":"2020-05-05T13:50:47","slug":"ravioles-de-coq-des-pres-jaune-doeuf-seche-sauce-poulette","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/ravioles-de-coq-des-pres-jaune-doeuf-seche-sauce-poulette\/","title":{"rendered":"Ravioles de coq des pr\u00e9s, jaune d\u2019\u0153uf s\u00e9ch\u00e9, sauce poulette"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.3&Prime;][et_pb_row column_structure=\u00a0\u00bb1_4,1_4,1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4>ingr\u00e9dients<\/h4>\n<p class=\"p1\"><span class=\"s1\"><strong>Pour la sauce poulette\u00a0:<\/strong> <\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">50 cl de fond de volaille <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 citron <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 jaunes d\u2019\u0153uf<\/span><\/li>\n<li class=\"p1\">10 cl de cr\u00e8me<\/li>\n<li class=\"p1\">1 \u00e9chalote<\/li>\n<li class=\"p1\">40 g de farine<\/li>\n<li class=\"p1\">40 g de beurre<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime; custom_padding=\u00a0\u00bb33px|||||\u00a0\u00bb]<\/p>\n<p class=\"p1\"><strong>Pour la p\u00e2te \u00e0 ravioles\u00a0:<\/strong><\/p>\n<ul>\n<li class=\"p1\">200 g de farine<\/li>\n<li class=\"p1\">2 \u0153ufs<\/li>\n<li class=\"p1\">1 pinc\u00e9e de sel<\/li>\n<\/ul>\n<p><strong>Pour la farce :<\/strong><\/p>\n<ul>\n<li>2 cuisses de poulet hach\u00e9es<\/li>\n<li>50 g de ch\u00e2taignes \u00e9minc\u00e9es<\/li>\n<li>50 g de cr\u00e8me<\/li>\n<li>1 \u0153uf<\/li>\n<li>sel, poivre<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime; custom_padding=\u00a0\u00bb|12px||||\u00a0\u00bb]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\"><strong>Sauce poulette<\/strong><\/p>\n<p class=\"p3\">Faire suer les \u00e9chalotes hach\u00e9es dans le beurre.<\/p>\n<p class=\"p3\">D\u00e9layer la farine dans le fond de volaille, ajouter la cr\u00e8me et porter \u00e0 \u00e9bullition. D\u00e9layer les jaunes dans le jus de citron et verser dans la sauce sans faire bouillir.<\/p>\n<p class=\"p2\"><strong>Ravioles<\/strong><\/p>\n<p class=\"p3\">Faire une fontaine avec la farine et le sel. Y incorporer les \u0153ufs battus l\u00e9g\u00e8rement jusqu\u2019\u00e0 obtenir une p\u00e2te lisse. Laisser reposer 2 heures au frais avant d\u2019abaisser au laminoir.<\/p>\n<p class=\"p3\">Pour pr\u00e9parer le jaune d\u2019\u0153uf s\u00e9ch\u00e9\u00a0: casser 1 jaune d\u2019\u0153uf dans un nid de sel fin. Laisser saumurer durant 12 heures, rincer et d\u00e9shydrater durant 12 h \u00e0 60\u00b0C.<\/p>\n<p class=\"p2\"><strong>Farce<\/strong><\/p>\n<p class=\"p3\">Hacher la chair des cuisses de poulet. Ajouter tous les autres ingr\u00e9dients et m\u00e9langer pour obtenir une masse homog\u00e8ne. Farcir les ravioles puis les faire cuire durant 4 minutes.<\/p>\n<p class=\"p3\">Dresser tous les ingr\u00e9dients dans une jolie assiette. R\u00e2per le jaune d\u2019\u0153uf par-dessus les ravioles.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients Pour la sauce poulette\u00a0: 50 cl de fond de volaille 1 citron 2 jaunes d\u2019\u0153uf 10 cl de cr\u00e8me 1 \u00e9chalote 40 g de farine 40 g de beurre Pour la p\u00e2te \u00e0 ravioles\u00a0: 200 g de farine 2 \u0153ufs 1 pinc\u00e9e de sel Pour la farce : 2 cuisses de poulet hach\u00e9es 50 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":23769,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-23786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ravioles de coq des pr\u00e9s, jaune d\u2019\u0153uf s\u00e9ch\u00e9, sauce poulette | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Ravioles de coq des pr\u00e9s, jaune d\u2019\u0153uf s\u00e9ch\u00e9, sauce 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