Preparation:

Mushroom duxelles:

  • Clean and finely mince the mushrooms. Finely chop the shallot.
  • In a saucepan, melt the butter, without letting it colour. Add and sweat the chopped shallot (lower the heat, the water in the shallot should evaporate, it should become translucent, but should not brown).
  • Add the minced mushrooms and cook over low heat, stirring occasionally with a spatula, until the water has evaporated.
  • Season with salt and pepper and remove from the heat. Set aside.

Ravioli :

  • Spread out the ravioli pasta, and using a brush, coat the leaves with egg yolk.
  • In the middle of each leaf, place a slice of truffle, a small spoonful of mushroom duxelles, and then another slice of truffle.
  • Fold the leaf and close it like a wallet, with a little pressure in order to remove the air. Make sure they are properly sealed.
  • Cook the ravioli in boiling water for about 2 minutes.

Sauce:

  • Reduce the chicken stock (by half), with truffle juice.
  • Add the cream, and let it reduce.   Adjust the seasoning.
  • To serve, dispose the ravioli in a soup plate, add the sauce, and decorate with the julienne of fresh truffle.

Variation :  you can alternatively use black summer truffle carpaccio,  Tartufata Sauce or black summer truffle cream, to mix with the mushroom duxelles (for the stuffing of the ravioli).

Tip: for an aesthetic side, you can use “Chinese” type ravioli pasta, which are a little transparent, and let the truffle slices show through the stuffing.

Wine pairing: Red wines such as Bandol, Barolo, Brunello di Montalcino, Côte Rôtie, Gigondas, Graves.

Ingredients:

For 4 people:

For the sauce: