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Recipes
cep mushroom ravioli recipe

Cep ravioli with roasted nuts and sage butter recipe

This dish is a firm favourite in The Raymond Blanc Cookery School.

Serves2
Preparation10 Mins
Cooking Time10 Mins

This vegetarian mushroom ravioli recipe is a firm favourite in The Raymond Blanc Cookery School. I created it when I was working as a guest chef in the cookery school of the beautiful Villa San Michele in Tuscany.

The star ingredient is the magnificent cep mushroom (or cepe in France). It also goes by the name king bolete, penny bun and porcini. It has a distinct aroma like fermented dough. Aside from truffles, a cep is one of the most prized finds for the forager because it is meaty, rich and very versatile.

The pasta can be prepared a day in advance and keep tightly wrapped in cling film in the fridge. The ravioli can be assembled a few hours in advance.

Ingredients Required

For the pasta

4 x
Sheets of pasta 60x10 cm

For the filling

20g
Butter, unsalted
30g
Shallot, medium, finely chopped
300g
Fresh cep mushrooms, trimmed, cleaned with a damp cloth and cut into small dice 3mm
1 pinch
Sea salt & freshly ground black pepper

For the sauce

40g
Butter, unsalted
4
Sage leaves, finely chopped
10g
Pine nuts, toasted golden brown in a
10g
Hazelnuts, oven (170°C), 10 mins, lightly crushed
80ml
Water or brown chicken stock (see basic recipe)
1/4
Lemon juice

For the garnish

200g
Ceps, sliced or quartered
20g
Butter, unsalted
1 pinch
Salt
1 pinch
Pepper
1 dash
Lemon juice
8
Deep fried sage leaves and aged parmesan flakes

Cooking Method

Voila!

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