Making the vegetable bouillon:

Peel and wash the vegetables and cut them up into large pieces; add to the water and white wine along with the spices and sugar. Cook at 70°C for 12 hours – you can space out the cooking time.

Pour in the bouillon without crushing the vegetables; reduce by 40%, season and cook for 30 minutes at 85°C. Put to one side.

Making the ravioli: (4 raviolis per person)

Wash and wring out the lamb’s lettuce; drop the chopped shallot in the butter, add the lettuce, continue cooking, and then strain and season with salt and pepper. Put to one side.

Cut the scallops into large slices and sear them quickly in olive oil over a high heat; add a little cinnamon and yellow curry. Cool quickly.

Make the stuffing by mixing the curd cheese with the chopped lamb’s lettuce, scallops and egg; check the seasoning.

Make the ravioli by adding a little stuffing to the centre of each ravioli square; wet your fingers and moisten the insides of the ravioli, attaching the squares in a purse shape. Leave to stand in the fridge.

Cooking:

Cook the ravioli in half the flavoured bouillon for 7 minutes just before you serve

Presentation:

Pour a little hot bouillon into a shallow plate and add the freshly poached ravioli; finish off with a turn of the pepper mill and a little chopped lamb’s lettuce.