Ravioli Stuffed With Ricotta and Cru du Clocher
Ravioli
Ingredients
- 45 ml (3 tbsp.) butter
- 450 g (1 lb) young spinach leaves
- 100 g (4 oz) Ricotta
- 75 g (3 oz) Bayonne ham, or prosciutto, diced
- 50 g (2 oz) Le Cru du Clocher, grated
- 10 fresh basil leaves, finely chopped
- Salt and freshly ground pepper, to taste
- 1 pack of store-bought fresh pasta (raviolis)
Preparation
In a pan, melt the butter and cook the spinach for a few minutes until it softens. Drain and place in a large bowl. Allow the spinach to cool down, then chop finely.
Add the Ricotta, the Bayonne ham, the Le Cru du Clocher and the basil. Season with salt and pepper.
Cut large squares of fresh pasta. Drop 15 ml (1 tbsp.) of stuffing on each square. Top with a second pasta square, and delicately press on the edges to seal the ravioli.
Cook the ravioli for about 1 minute, until they are well done. Strain. Top the ravioli with wild mushrooms and veal jus (see recipe below).
Sautéed wild mushrooms and veal jus
Ingredients
- 45 ml (3 tbsp.) butter
- 250 ml (1 cup) fresh wild mushrooms
- 125 ml (1/2 cup) veal base or chicken stock
- 45 ml (3 c. à soupe) 35 % cream
- Salt and freshly ground pepper
Preparation
In a frying pan, melt the butter and sauté the wild mushrooms. Add the veal base and let the mixture reduce by half. Add the cream. Season with salt and pepper.
Portions 4
Preparation time
30 minutes
Cooking time
10 minutes
Accompaniments
These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).
© Société des alcools du Québec, Montréal, 2007, 2012