Name: Morel-stuffed ravioli
Prep time: 45 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 2 finely chopped shallots; 50 g rehydrated dried morels, drained and chopped; 1 tsp butter; 3 tbsp white wine; 3 tbsp vegetable stock; 2 tbsp mascarpone; 2 tbsp grated Parmesan; 1 tbsp finely chopped thyme leaves; salt and pepper; 2 sheets rectangular rolled fresh pasta sheets (approx. 56 x 16 cm); 1 beaten egg; salted water for cooking; butter for the ravioli (a little); small rehydrated dried morels, drained (a few); 2 tbsp thyme leaves; 2 tbsp butter for the sauce; 3 tbsp vegetable stock; 1 sprig thyme to decorate

Method

Sweat the shallots and rehydrated morels in the hot butter.
Add the white wine and stock, cover and leave to simmer gently for about ten minutes. Leave to cool slightly, then stir in the mascarpone, Parmesan and thyme, and season with salt and pepper.
Unroll the pasta sheets, flatten them and cut out 24 flowers about 8 cm in diameter. Divide the filling between the centres of half the flowers, brush the edges with beaten egg, lay a second flower on top and press firmly.
Poach the ravioli in gently simmering salted water for about 6 minutes. Drain them, coat them with a little butter and keep them warm in a dish in the oven at 60 °C.
Make the sauce by frying the small morels and thyme in the butter. Pour in the stock, leave to simmer for five minutes, spoon over the ravioli and decorate with a sprig of thyme.