Mushroom and ricotta ravioli on a chestnut velouté
What a pleasure it is this year to look forward to the Christmas holidays (finally) together! The Christmas meal will be both chic and comforting! The need for warmth and sharing is felt, and with it the desire to cook with love a refined and light appetizer for a beautiful start! On a bed of chestnut velouté, the fine ravioli rest delicately and beautifully in the middle of the stoneware plate, sprinkled with olive oil and enhanced with a few sprigs of dill and slivers of pink berries.
Like an echo of this dish, the 2018 Rasteau red wine from Domaine des Banquettes is generous in nature, favoring elegance over power. Its refined nose hesitates between garrigue, morello cherry, leather and menthol, then the mouth, very fresh, tense, set with silky tannins surround a round and mellow flesh.
Preparation : 30 minutes – Cooking time : 20 minutes – Pause : 60 minutes
Ingredients for 6 persons
250 g of button mushrooms
400 g of flour
2 tablespoons of olive oil
350 g ricotta cheese
2 tablespoons of grated parmesan cheese
For the velouté :
250 g cooked chestnuts
1 yellow onion
300 ml water
100 g liquid cream
1 tsp. coffee vegetable stock
2 tbsp. olive oil
salt and pepper
2 sprigs of fresh dill
a few pink berries
Peel and finely chop your onion.
In a pot, sauté the onion in a little olive oil for about 5 minutes.
Add the water mixed with the stock powder, then the chestnuts.
Let cook for about 15 minutes.
Blend the mixture with a hand blender, adding water if necessary to obtain a smooth and creamy soup. Add salt and pepper to taste.
On a work surface, mix the flour with 2 large pinches of salt. Make a fountain in the center. Break in the whole eggs, add the oil and knead until the dough is smooth. Wrap the dough ball in cling film and let it rest for an hour.
Mix the mushrooms with the ricotta and parmesan to make a filling. Season with salt and pepper.
Roll out the dough thinly on the work surface. Divide it into two halves and place small piles of filling on one half, spaced ½ cm apart. Place the second half of the dough on top. Cut out the ravioli with a small square cookie cutter about 4 cm and seal the edges by pressing with your fingers.
Cook the ravioli with a skimmer, a little at a time, in boiling salted water for about 3 minutes. Drain them and arrange them on the plates, pour a little chestnut velouté, a drizzle of olive oil, a few sprigs of dill and some pink berries.
Mathilde Besly is a food stylist and photographer, passionate about the world of food, and also the author of a blog www.besly.fr, she likes to share and exchange her culinary discoveries.
“My cooking I like it healthy, seasonal, organic and easy to make with a big penchant for vegetables! “
For proof! Her instagram account is a pleasure for the eyes and the taste buds, we invite you to discover it: Insta @mathilde_besly