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Le Chaudron recipe

Ravioles fraîches aux champignons

Fresh mushroom ravioli

⏱ 50 minServes 4Medium500 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 300 g (11 oz)fresh homemade pasta
  • 300 g (11 oz)button mushrooms
  • 1shallot30 g (1 oz)
  • 20 gbutter
  • 100 g (3½ oz)ricotta
  • 40 g (1½ oz)grated Parmesan
  • 150 ml (⅔ cup)heavy cream
  • 1 tbspflat-leaf parsley, chopped
  • Salt and pepper to taste
  • 300 g (11 oz) fresh homemade pasta
  • 300 g (11 oz) button mushrooms
  • 1 shallot 30 g (1 oz)
  • 20 g butter
  • 100 g (3½ oz) ricotta
  • 40 g (1½ oz) grated Parmesan
  • 150 ml (⅔ cup) heavy cream
  • 1 tbsp flat-leaf parsley, chopped
  • Salt and pepper to taste
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Very finely chop the mushrooms and shallot and cook in butter for 10 minutes until all the liquid evaporates.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
  2. Let this duxelles cool, then mix with the ricotta and half the Parmesan.
  3. Roll the homemade pasta dough thin with a pasta machine into two long strips about 1 mm (1/32 in) thick.
  4. Place small mounds of filling every 4 cm (1½ in), cover, seal, pushing out the air, and cut out with a cutter.
  5. Heat the cream with the rest of the Parmesan for 3 minutes over low heat and season.
  6. Cook the ravioli for 3 minutes in a large pot of simmering salted water and lift out gently with a slotted spoon.
  7. Spoon over the Parmesan cream, sprinkle with parsley and serve hot.

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CategoryMain dishesThe doughFresh pasta