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Oyster mushroom ravioli and pumpkin soup

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


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.

User comments

another free recipe every day

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