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Cooking Recipe Video : A very special ravioli

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Restaurant: Chez Bruno

Chef: Clement Bruno

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4/ 5 - 8 votes - 5,008 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
60
Cooking recipe Search Tags:
 A very special ravioli A very very special special ravioli ravioli A very special very special ravioli
Recommended wine with the dish:
Corton Charlemagne
Difficulty level:
Cooking recipe viewed:
5,008
Cooking Recipe Preparation time
  • Preparation time: 60 minutes
Cooking Recipe Ingredients
Ravioli:
  • 1.1 lbs. ravioli dough
  • 3.3 lbs. cepe mushrooms
  • 0.44 lbs. onions
  • 0.33 lbs. foie gras
  • 3.5 oz. truffles
Alba cream sauce:
  • 2.1 pints liquid creme fraiche (sour heavy cream)
  • 3.5 oz. alba truffle cream (mixture of truffles and cepe mushrooms)
  • Salt, pepper, olive oil
  • 2.2 lbs. asparagous
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Clean and prepare the cepe mushrooms. Cut them into thin slices.
  2. Clean and cut the asparagous, keeping the top (about one inch) for the decoration.
  3. Cook the cepe mushrooms in a pan with the remaining asparagous.
  4. Peel and mince the onions. Then, brown them.
  5. Put the cepe mushrooms in a pan.
  6. Cut the foie gras into ten pieces.
Ravioli preparation:
  1. Spread the dough as thin as possible.
  2. Cut round pieces of about 4 inches each.
  3. Place a tbsp. of the cepe mushroom, onion, asparagous mixture on each piece.
  4. Put a piece of foie gras (previously seasoned) on top of it.
  5. Use a small paintbrush to cover the edge of each piece egg yolk.
  6. Fold the dough in order to form a half moon.
Alba sauce:
  1. Put the alba cream in a sauce pan. Add the creme fraiche.
  2. Boil and reduce for a while (about 5 minutes).
  3. Adjust the seasoning.
  4. When ready to serve, cook the ravioli for about 7 minutes in salty, boiling water.
  5. Drain and place on the serving dish.
  6. Pour 0.42 cups sauce over the ravioli.
  7. Use a peppermill (or similar) to grate the truffles and sprinkle them over the ravioli.
Restaurant
Name:
Chez Bruno
Phone:
+33 4 93 85 93 93
Website:
www.restaurantbruno.com
Address:
N/A
City:
Lorgues
Country:
Fr
Overview:
"When talking about Provence, images from ochre-colored facades, singing grasshoppers and the smell of lavender fields come up. At the heart of the Var, the Nice region, Clement Bruno has created one of the best restaurants in France - a place that is often frequented by other star-chefs like Bocuse, Troisgros, Ducasse, Verge and Loiseau. In memory of his grand-mother, Mariette, Bruno has dedicated his restaurant to the black diamond. After having spent 7 years with Ducasse and Lenotre, the Chef Dominique Saugnac now prepares spontaneous dishes and plays with simplicity."
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