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Ravioli Stuffed With Ricotta From Here and Le Cru du Clocher

Ravioli Stuffed With Ricotta From Here and Le Cru du Clocher


4 portions

Ingredients

Ravioli

  • 45 ml (3 tbsp.) Butter
  • 455 g (1 lb) young spinach leaves
  • 100 g (3 1/2 oz) Ricotta from here
  • 85 g (3 oz) bayonne ham, or prosciutto, diced
  • 60 g (2 oz) Le Cru du Clocher cheddar cheese, grated
  • 10 fresh basil leaves, finely chopped
  • Salt and freshly ground pepper, to taste
  • 1 pack of store-bought fresh pasta (raviolis)

Sautéed wild mushrooms and veal jus

  • 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, to taste

Preparation

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Ravioli

  • 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 ricotta, Bayonne ham, cheddar and 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

  • 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.

You can use these cheeses for this recipe

Accompaniments

Aromatic and supple

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).

See wines