Ravioli stuffed with porcini and portobello, veal reduction, arugula, pine nuts and melted akawie cheese.

Ingrédients

• 4 sheets of 12 portobello and porcini raviolis
• 100 g organic arugula
• Balsamic reduction
• 4 morels thoroughly cleaned (optional)
• 300 ml veal stock
• 12 ml sunflower oil
• 40 g roasted pine nuts or roasted sunflower seeds
• 200 g of akawi cheese cut into cubes
• Garlic confit
• Chopped chives
• Chopped parsley
• Fresh thyme
• Fleur-de-sel, black pepper

Préparation

1. Boil water and salt
2. Sauté your garlic confit in a skillet over medium heat and add the morels you have cleaned and cut in half
3. Then add the thyme and deglaze with your veal stock
4. Once the water is boiling, immerse the ravioli and cook 2-3 minutes
5. In the pan, add ravioli, akawi cheese and herbs, then adjust the salt and pepper
6. Mix in a bowl arugula, sunflower oil, balsamic reduction, sunflower seeds and season
7. Pour the ravioli mixture into bowls, garnish with your mixed salad of arugula and serve