MOREL RAVIOLO WITH RUNNY EGG YOLK

MOREL RAVIOLO WITH RUNNY EGG YOLK

(Serves 4)

Ingredients

Filling:

200 g ricotta
150 g mushroom duxelles
1 garlic clove
A few thyme leaves
Black pepper

Sauce:

1 onion
200 g button mushrooms, quartered
1 garlic clove
100 ml white wine
200 ml morel soaking liquid
50–100 ml chicken or vegetable stock (if needed)
200 ml cream
Parsley
Butter
Olive oil

Garnish:

Blanched morels
Sautéed button mushrooms, sliced
Green asparagus tips
Fresh herbs

Pasta:

250–300 g fresh ravioli dough (see previous recipe – cappelletti video)

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Recipe

Prepare the morels first. Soak the dried morels in warm water until fully softened. Lift them out carefully, rinse well to remove any grit, and keep the soaking liquid for the sauce.

Prepare the sauce. Finely slice the onion and sweat it in olive oil with the quartered button mushrooms until nicely coloured. Add the garlic, then deglaze with white wine and reduce well (important to avoid splitting the cream).

Add the reserved morel liquid and a little stock if needed. Let it reduce slightly, then add the cream and parsley. Simmer gently until smooth and flavourful. Strain through a fine sieve and set aside.

Prepare the garnish. Slice some button mushrooms and sauté them in butter until golden. Add the blanched morels and cook briefly together. Finish with a splash of sauce to lightly coat.

Prepare the filling. Finely chop or blend the mushrooms, then cook them down until all the moisture is gone. Let cool slightly, then mix with ricotta, garlic, thyme, and black pepper until smooth.

Roll the pasta dough thinly. Spoon the filling onto the pasta, add a raw egg yolk in the centre, then seal into large ravioli.

Cook in boiling salted water for about 1 minute, until just tender.

Finish the ravioli in a pan with a knob of butter, a splash of cream, and a little pasta water until glossy.

To serve, place the raviolo in the centre of the plate. Add the mushroom and morel garnish around it. Emulsify the sauce and spoon it over the raviolo.

Finish with green asparagus tips and fresh herbs.

Serve immediately.#freshpasta #raviolo #homemadepasta #finediningpasta #cooking