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Return to Inductee Index French Ravioli (w/ Mushrooms and Goat Cheese - David Jean Marteau)

I love this small but elegant appetizer. This one I created when we were doing our French promotion at the Parkyard Hotel. The whole idea was that I wanted a dish from France and easily recognizable. Thus, the colours of the French flag for the decoration.

Tip 1: when making the mushroom mixture, do not add any salt, as the goat cheese will be salty enough.

Tip 2: you can definitely make more raviolis and keep them in the freezer for as long as three month. Do not forget to label and date your container.

2 tablespoons (30 mL) extra virgin olive oil
cup (125 mL) shitake mushrooms, stemless, finely chopped
cup (125 mL) crimini mushrooms, stemless and finely chopped
cup (125 mL) portobello mushrooms, cleaned and finely chopped
cup (125 mL) button mushroom, finely chopped
Freshly ground black pepper, to taste
pound (250 g) goat cheese, crumbled
1 pound (500 g) fresh lasagna sheets
Sea salt, to taste
1 cup full cream milk
2 tablespoons (30 mL) skinless and seedless diced tomato
6 very small blue edible flowers
1 tablespoon (15 mL) chopped green onion
Truffle oil, just a few drops

To make the mushroom mixture, in a large non-stick frying pan, heat the extra virgin olive oil on medium-high heat, add all the chopped mushrooms, and cooked for about four minutes or until soft. Season with the black pepper, then remove from the heat and cool in a dry place.

In a medium size mixing bowl, combine the mushrooms and the goat cheese, mix well.

To make the raviolis, on a very clean surface, cut the lasagna sheets into eighteen squares of four inches each (10 cm). Place one tablespoon of the mushroom mixture in the center of nine squares. Gently brush the edges with water and top each one with the remaining pasta squares, pressing edges together to seal well.

Place the raviolis in the freezer for about thirty minutes or until they start to harden.

Meanwhile, place the full cream milk in a small saucepan. Whip it with a small whisk over medium-high heat until it starts to froth. Set aside.

Cook the raviolis in a large soup pot of boiling water with a pinch of sea salt, until they start to rise to the surface. Once cooked, gently drain the raviolis.

Place three raviolis on each plate, and top each one with the foamy milk. Add the diced tomato, the small blue edible flower and the chopped green onions.

Drizzle each plates with a little of the truffle oil and serve immediately.

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