Ravioli with paté, morels and asparagus soup
By Nezila75
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Ingredients
- For the ravioli (18):
- Sheets of ravioli pasta
- 50 g frozen mushrooms (morels)
- 150 g of duck paté
- 1 shallot
- 1 tablespoon of flour.
- 1 egg
- For the cream of asparagus:
- 600 grams of asparagus
- A chicken stock cube
- 50 cl of whipping cream.
- A pinch of salt
Details
servings 6
Level of difficulty Average
Preparation time 40mins
Cooking time 10mins
Cost Expensive
Preparation
Step 1
Make the ravioli:
Beat an egg lightly.
Chop the shallot and sauté with the morels over medium heat for about ten minutes. When cooked, mix them quickly in a blender then reserve.
Take a sheet of ravioli pastry, brush with the beaten egg. Place in the centre of the sheet of ravioli half a teaspoon of morels and a small piece of paté. Cover with a sheet of ravioli and press the edges to seal well. Cut the edges with a pastry cutter. Place on a plate. Then repeat the process until all the stuffing has been used. Set aside.
Step 2
The cream of asparagus soup:
In a saucepan, boil 1.5 litres of water with the chicken stock. When the water boils, plunge the asparagus and cook for 15 minutes. When cooked, remove from the heat. Mix with a hand blender. When the soup is smooth, add the cream.
Step 3
Just before serving:
Boil a large pan of water, then dip the ravioli in the boiling water for 3 minutes.
In each soup bowl, pour a ladle of soup and then add 3 ravioli on top.
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