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Cooking Recipe Video : Ravioli with Cepe Mushrooms from the Perigord region

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Restaurant: Le Manoir de Bellerive

Chef: Eric Barbe

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.1/ 5 - 13 votes - 1,081 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
35
Cooking recipe Search Tags:
 Ravioli with Cepe Mushrooms from the Perigord region Ravioli with with Cepe
Recommended wine with the dish:
Beaune blanc, Alsace Tokay
Difficulty level:
Cooking recipe viewed:
1,081
Cooking Recipe Preparation time
  • Preparation : 35 minutes
Cooking Recipe Ingredients
  • 60 g fresh cepe mushrooms
  • 1 tbsp. duck grease
  • 1 garlic clove
  • Parsley
  • 0.9 oz. ravioli dough, ready-to-use
  • 1 egg
  • 0.21 cup Cognac or Armagnac
  • 0.21 cup red port wine
  • 0.85 cups duck or fowl stock
  • 0.53 oz. truffle
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Ravioli preparation:
  1. Mince the garlic and the parsley.
  2. Cut the cepe mushrooms en brunoise, meaning: into small cubes of 0.1 inches each. Take a frying pan and boil down the cepe mushrooms in the duck grease until they are nicely blond, uniform.
  3. To season, add the minced garlic and parsley. Stir everything well and put it in a cool place.
  4. Spread out the ravioli dough, thin, and cut 6 squares of 4 x 4 inches.
  5. Prepare an icing with a beaten egg (with a fork), lightly salted.
  6. Take 3 squares of the ravioli dough. In the centre of each you dispose the cepe mushroom hash. Paintbrush it with the icing and place the 3 other squares on top of it. Finally, seal strongly the edges.
  7. With a round punch you can perfect the ravioli, cutting of the corners. Store it in a cool place.
Perigueux Sauce preparation:
  1. Boil down half of the port-wine and cognac in a saucepan.
  2. Add the (fond de canard) and let it cook for 5 to 10 minutes.
  3. Add the chopped truffles and their gravy, if there is any. Cook the cepe mushrooms 3 to 4 minutes in salted, boiling water, with a little drop of oil.
  4. Drain it on a piece of linen, and then place it on the dish. Cover it with the Sauce Périgueux. Ready!
Restaurant
Name:
Le Manoir de Bellerive
Phone:
+33 5 53 22 16 16
Website:
www.bellerivehotel.com
Address:
Route de Siorac
City:
Le Buisson de Cadouin
Country:
FR
Overview:
At the heart of the Black Perigord region, the medieval town Sarlat has preserved its ancient streets. A place of the past, Sarlat has two famous reputations: the walnut and the goose. It’s in this little town where ducks, rabbits, foie gras, cepe mushrooms and truffles are still sold on the weekly market. Once a year, many stars are attracted by Sarlat, which hosts a well-known film festival. A few miles from Sarlat, situated in the middle of a 25-acre park next to the water, you find the restaurant "Le Manoir de Bellerive". This small, ancient castle from Napoleon III has been completely restaurated. It is now an exceptional place to find some rest and serenity as well as a fabulous cuisine!
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