Cappuccino of boletus, grilled hazelnuts and mascarpone ravioli

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Cappuccino of boletus, grilled hazelnuts and mascarpone ravioli

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Ingredients

200g button mushrooms
50g onion
1 clove of garlic
200g fresh boletus mushrooms
1 tbsp olive oil
10cl hazelnut oil
50g hazelnuts
20cl double cream
Thyme and laurel
1 packet ravioli pastry
25g mascarpone
1 shallot
200g smoked duck breast
1/2 bunch of parsley
1/2 l water
1 stock cube
salt and pepper

Details

servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Sweat the diced mushrooms with the onion, garlic, olive oil and herbs. Add the water and the stock and cook for about 15 minutes. Add the cream, mix then add the hazelnut oil.

Step 2

Cut the duck breast into small pieces and add the mascarpone.

Step 3

Stuff the ravioli pastry with the duck and mascarpone. Close the pastry squares with water then poach in salty water for 1 minute.
To save time you can buy the ravioli pastry in specialised Asian shops, which are a lot easier to use.