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A recipe by soFeminine.co.uk
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Oyster mushroom ravioli and pumpkin soup |
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Ingredients :
1kg oyster mushrooms
500g pumpkin
80g potatoes
500ml chicken stock
50g shallots
1 bunch of fresh coriander
100g ricotta
ravioli pasta
truffle oil
salt and pepper
Recipe :
Cook the pumpkin with the potatoes, shallots and 450ml chicken stock. Blend in a food processor with a dash of oil.
Mix the oyster mushrooms with the chopped shallots. Add the butter then deglaze with 50ml chicken stock. Set aside.
Take a sheet of the ravioli pasta and stuff it with the mushrooms, ricotta and chopped coriander.
Make sure the soup is warm throughout and add a dash of truffle oil.
Fry two ravioli per person and sprinkle a generous handful of chervil over the top.
Advice :
Recipe by Laurent Legat who is a chef at Restaurant Ô’40 in Paris.
My comments :
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