Ravioli, leek and lipbage, consumed of mushrooms

Ingredients

• 12 squares of ravioli dough

For mushroom consumed

• 500 g of Paris mushrooms
• 250 g of hen broth

• olive oil

• Salt soy sauce

For the leek and lipère fondue

• 500 g of leek white
• 1/8 e of Livèche boot
• 40 g butter

For Livèche oil

• 50 g sunflower oil
• 10 g Livèche leaves

For the garnish

• 50 g of tetragon leaves
• 150 g of peeled onions
• 30 g butter

For dressage

• 100 g of yellow chanterelles

• Herbs mix of your choice

• butter

Preparation

1. Prepare the consumed: Spread the mushrooms on a plate, then season them with salt and olive oil. Cook them at 150 ° C (th. 5) for 45 min, until they are golden brown. (After 10 min of cooking, remove the vegetation water.)

2. Bring the pool broth to a boil and infuse the mushrooms for 1 hour. Rectify the seasoning with the soy sauce.

3. Prepare the leek and livèche fondue: wash the leek whites and cut them in brunoise. Melt them in the butter. At the end of cooking, add the wash leaves washed and chopped. Let cool. Rectify the seasoning.

4. Prepare the claim oil: Mix the livèche leaves with the sunflower oil heated to 70 ° C, then filter through a cloth.

5. Prepare the garnish: finely chop the onions, sweat them in half of the butter, then mix them.

6. Fall the tetragon washed in the remaining butter. Mix, salt, pepper.

7. Divide the garnish in the center of 6 squares of ravioli dough, brush them with water, place a second square of dough by pressing so that it adheres well around the garnish. Give your ravioli a circular shape using a cookie cutter. Cook them for 3 min in simmering water.

8. Lightly drop the yellow chanterelles into the butter.

9. Place the leek fondue at the bottom of each plate. Cover with a ravioli, divide a few chanterelles around, pour claim oil and place the herbs of your choice. Serve the consumed hot apart, in a saucier.