Porcini mushroom ravioli

• Easy - 30 Min

INGREDIENTS (3 SERVINGS)

• 300 g Borde mushroom duxelle or 100 g wild mushrooms coulis
• 1 puff pastry
• 1 green cabbage
• 2 shallots
• 30 g grated Gruyère cheese
• 40 cl liquid cream
• Chives

PREPARATION

1. Chop your cabbage and cook it for 5 minutes in 1 litre of simmering water. Drain the cabbage and set aside.
2. 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.
3. 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.
4. Cook your ravioli for two minutes in simmering water.
5. Remove the ravioli and arrange them on a plate.
6. Put a little liquid cream on top, sprinkle with grated cheese and add the chopped chives.