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Porcini mushroom ravioli
l'Essentiel
Easy - 30 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 30 min
- Cooking time : 15 min
- Recipe family : Gourmet but quickie
- Cost : €18.60
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Coulis forestier 750 g | €18.60 |
Ingredients (3 servings)
- 300 g Borde mushroom duxelle or 100 g wild mushrooms coulis
- 1 puff pastry
- 1 green cabbage
- 2 échalotes
- 30 g grated Gruyère cheese
- 40 cl liquid cream
- Chives
Preparation
- Chop your cabbage and cook it for 5 minutes in 1 litre of simmering water. Drain the cabbage and set aside.
- Prepare your stuffing. Put some olive oil in a pan and fry the chopped shallots. Once the shallots are browned, add the mushroom duxelle or your wild mushrooms coulis, the cabbage and the liquid cream. Stir and cook over a low heat for 5 minutes.
- Roll out the ravioli dough and cut out squares of about 7 to 8 cm on each side. Place 1 to 2 teaspoons of stuffing in the middle of each square. Moisten the edges of the squares and fold them into a triangle. Press the dough together well at the edges to prevent it from opening up when cooked.
- Cook your ravioli for two minutes in simmering water.
- Remove the ravioli and arrange them on a plate.
- Put a little liquid cream on top, sprinkle with grated cheese and add the chopped chives.
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