Recipes

Recipe Sublime Mushroom cream Celeriac and Parma Ham Ravioli

Name: Sublime Mushroom cream Celeriac and Parma Ham Ravioli
Yield: 8 mot.personnes
Ingredients: 600 g button mushrooms; 500 g milk; 300 g Sublime, Cream with Mascarpone; 40 g shallots; 10 g oil; 2 pods garlic; 70 g Martini Bianco; salt; pepper; 1 paquet packet of ravioli pasta; 150 g celeriac; 70 g Parma ham; 10 g butter; pepper; egg wash; 500 g Sublime, Cream with Mascarpone; 50 g garlic confit; 1 packet packet Enoki mushrooms; chervil; Parma ham julienne

For
8 persons

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To prepare this dish

Ingredient list: Mushroom cream
600 g button mushrooms
500 g milk
300 g Sublime, Cream with Mascarpone
40 g shallots
10 g oil
2 pods garlic
70 g Martini Bianco
salt
pepper; Celeriac and Parma ham ravioli
1 paquet packet of ravioli pasta
150 g celeriac
70 g Parma ham
10 g butter
pepper
egg wash; Finish
500 g Sublime, Cream with Mascarpone
50 g garlic confit
1 packet packet Enoki mushrooms
chervil
Parma ham julienne

Elle & Vire products used: Sublime, Cream with Mascarpone

The recipe,
step by step

1
Mushroom cream

Wash and slice the mushrooms. Sauté in oil, add the finely chopped shallot and garlic and cook until they start to change colour. Deglaze with Martini Bianco, reduce to almost dry. Add the milk and Sublime. Cook for 20 mn then blend.
2
Celeriac and Parma ham ravioli

Cut the celeriac and Parma ham into a brunoise. Gently heat the celeriac in butter until soft. When nearly cooked, add the ham and season with pepper. Shape the ravioli and tightly seal using egg wash. Cut out using a pastry cutter. Refrigerate.
3
Finish

Blend the garlic confit, add the Sublime, season. Using a mixer, whip at medium speed, refrigerate.
4
Presentation

Poach the ravioli for a few minutes in boiling salted water. Drain on kitchen paper. Pour the mushroom cream into serving dishes and add a few dots of whipped Sublime. Add the Enoki mushrooms, Parma ham julienne and chervil.