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Black Trumpet and Fresh Cream Ravioli

The spicy flavor of these mushrooms brings a magical touch to the dish.

Boletus, morels, shiitake, senderilla or black trumpet are some of the most coveted mushrooms when it comes to preparing a good dish, as they provide a magical touch to both stews and rice dishes, meats, or fish, among other recipes.

The black trumpet, also known as the trumpet of the dead, owes its name to the shape it presents, similar to the musical instrument, with a hat of almost 10 centimeters. Dark in color, the spicy flavor of these mushrooms, which can be seen in the humid forests at the edge of winter, is ideal as a condiment.

Get to work and moisturize Laumont mushrooms to prepare ravioli stuffed with black trumpet, ricotta and a touch of aromatic herbs.

Raviolis de Trompeta de la muerte
Black Trumpet and Fresh Cream Ravioli

Ingredients for 2 people

  • 16 sheets of Wonton pasta (8 ravioli)
  • 8 egg yolks

For the filling

  • 1 garlic clove
  • ½ purple onion
  • 20 g of trompeta negra Laumont
  • 50 g of ricotta
  • 50 g of Parmesan cheese
  • Fresh basil
  • Salt and pepper

For the sauce

  • 1 garlic clove
  • 1/2 leek
  • 20 g of black trumpet
  • White wine
  • 200 ml of liquid cream
  • Salt and pepper

Also

  • 1 egg white

Elaboration step by step

For the filling

  1. Hydrate the mushrooms in warm water for one hour. After this time drain them.
  2. In a pan, add a drizzle of olive oil and fry the chopped garlic clove. Add finely chopped onion and let it simmer. Then, add salt.
  3. Once the onion is transparent, remove from the heat and mix in a separate bowl together with the two types of cheeses.
  4. Add the chopped fresh basil and the dead trumpets drained and chopped. Add salt and pepper.

For the sauce

  1. Hydrate the mushrooms in warm water for one hour.
  2. Sauté the garlic in a pan with a drizzle of olive oil. Add the previously chopped leek and let it boil. Add salt.
  3. Add the drained and chopped mushrooms. Sauté lightly and add the white wine.
  4. Let it reduce and add the liquid cream.
  5. Once it has taken consistency, add salt and pepper.

Finishing and presentation

  1. Arrange a sheet of wonton pasta, add a spoonful of the filling in the center, placing an egg yolk on top.
  2. Paint the edges with egg white, cover with another paste and close by pressing the edges well.
  3. Boil for 4 minutes in salted water. Drain and finish a minute more in the leek sauce.

Tips

  • You can use a fork to close the edges and shape the mushroom ravioli.
  • You can save the broth of hydrated mushrooms to make a risotto.
  • You can find all Laumont products by clicking here. And do not miss this Mushroom Galette.

You can find all Laumont products by clicking here.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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