Cappellini con pollo e funghi
Standard
Serve hot
Ravioli Tartufo e Funghi Arciduca
Very easy
Serve hot
Print recipe
Ingredients
- Ravioli Tartufo e Funghi (ref. D20) - 7 pcs
- Archiduc sauce (ref. H32) - 80 g
- Ceps - 1 pc
- Brown mushrooms - 2 pcs
- Braised endive - 1 pc
- Roasted shallots - 1/2 pc
- Roasted and chopped hazelnut - 1 csp
- Clarified butter - 1 knob
- Armagnac - 4 cl
- Fresh cream - 1 cl
- Fried sage leaf - 3 pcs
- Salt and pepper
Preparation
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Ingredients
- Ravioli Tartufo e Funghi (ref. D20) - 7 pcs
- Archiduc sauce (ref. H32) - 80 g
- Ceps - 1 pc
- Brown mushrooms - 2 pcs
- Braised endive - 1 pc
- Roasted shallots - 1/2 pc
- Roasted and chopped hazelnut - 1 csp
- Clarified butter - 1 knob
- Armagnac - 4 cl
- Fresh cream - 1 cl
- Fried sage leaf - 3 pcs
- Salt and pepper
Ravioli Tartufo e Funghi Arciduca
Preparation
Brush the mushrooms. Cut the brown mushrooms into quarters and the boletus into strips. Fry the mushrooms in the clarified butter, and season them. Deglaze with Armagnac and flambé. Reserve the best cuts. Add the Archiduc sauce and the fresh cream. Stir everything together and adjust seasoning if necessary. Reheat the chicory and the roasted shallots.
Reheat the stuffed pasta in lightly salted boiling water for 5 min. and drain.
Dress the sauce nicely on a dish and arrange the mushrooms on top. Carefully arrange the ravioli on the side along with the garnishes. Finish with hazelnuts and fried sage leaves.
Cold line preparation
Prepare the sauce as explained above and let it cool. Reheat the stuffed pasta for 3 min. in lightly salted boiling water, drain and let cool down. Lightly oil the stuffed pasta so that they are shiny.
Assemble all the ingredients/preparations in a tray and seal.