Serves 4


8 Jerusalem artichokes

black truffle


Radicchio ravioli

250g pasta dough

3 radicchios, cut into strips

100ml red port wine

100ml red wine

50g smoked bacon

30g butter

40g balsamic vinegar

1 ripe pear, grated

50 g shallots

some butter


Port wine butter

250ml red port wine

250ml red wine

cold butter




For the Radicchio ravioli

Caramelise sugar, deglaze with balsamic vinegar and add port wine and red wine. Add the radicchio and boil until the radicchio is cooked through. Then fry bacon and shallots in butter and add to the radicchio. Add the pear and optionally a pinch of xanthan to bind the mixture. Roll out the dough thinly cover it with  the radicchio mixture, then shape into ravioli. Boil in salted water until al dente.


Jerusalem artichokes

Bake the Jerusalem artichoke on salt for about 1/2 hour at 180°C in the oven. When finished, halve them and scrape them out. Mash with a fork and season with salt, pepper and black truffle.


Port wine butter

Reduce port wine and red wine by half and finish with cold butter.


Find out more about Jürgen here...