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Cappuccino of boletus, grilled hazelnuts and mascarpone ravioli

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Rate this recipe 3.6/5 (36 Votes)


  • 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


servings 4
Preparation time 20mins
Cooking time 20mins


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.

Step 4

Drain and serve in soup plates with the cream and the grilled hazelnuts.


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