A warm starter: small ravioli made from wonton wrappers filled with wild mushrooms and bacon, on a bed of spinach with a smooth mushroom broth and fried sage. The wonton wrappers make the ravioli simple to make, with no pasta to roll out yourself. A tip: keep part of the mushrooms aside for the sauce, so that every element on the plate tastes a little different.
Ravioli with wild forest mushrooms and bacon
Ravioli with wild forest mushrooms and bacon
Method
01
Clean the mushrooms
Clean the wild mushrooms and chop them finely.
02
Make the filling
Sweat the shallots, garlic and bacon in butter. Add half of the mushrooms, season and leave to cool. This is the filling.
03
Make the sauce
Warm the chicken stock with the remaining mushrooms, some of the bacon, pepper, salt and the vinegar and blend into a smooth sauce.
04
Fill the ravioli
Mix the egg yolk with a splash of water and brush the wonton wrappers. Spoon some filling onto half of the wrappers, top with a second wrapper and press the edges together firmly.
05
Fry the spinach
Briefly fry the spinach in butter and season with pepper and salt.
06
Cook the ravioli
Boil the ravioli for 2 to 3 minutes in salted water and fry the sage leaves crisp in butter.
07
Serve
Put the spinach on a plate, place the ravioli on top, pour the mushroom broth over and garnish with fried sage.
Tips & notes
40 wonton wrappers make 20 ravioli: two wrappers per raviolo. Mushrooms: girolles, black trumpets, chanterelles and hedgehog mushrooms; if you cannot get one type, use extra of the others. Use butter, pepper and salt to taste.
Chef's tip
Seal the ravioli well and cook them for no longer than 2 to 3 minutes, otherwise the thin wrappers fall apart. Wipe the mushrooms clean with a damp cloth instead of washing them.
Variations
- With cultivated mushrooms: use a mix of chestnut mushrooms and oyster mushrooms if wild mushrooms are hard to find.
- Vegetarian: leave out the bacon and use vegetable stock.
Contains:
Gluten
Eggs
Sulphites
Milk
