Raw Mushroom Ravioli
Using courgette rather than pasta makes this a much lighter way of having ravioli, perfect for the summer or for a starter!
- 1/2 pack of chestnut mushrooms, sliced
- 1 tsp of olive oil
- 15 g dried porchini mushrooms, covered with boiling water
- 2 garlic cloves, minced
- 1 tbsp of quark
- 1 – 1 1/2 courgette – depending on the size, cut into thin strips with a peeler
- 150 ml of double dream
- 1 tsp whole grain mustard
- 1 tsp tarragon
- salt and pepper
- chopping board and knife
- stick blender
- frying pan
- roasting tray
- ramekin/mug and small plate
- Preheat the oven to 180°C/ gas 4/ fan 160°C
- In a ramekin cover the dried mushrooms with boiling water and cover it with a plate.
- Heat the oil in the frying pan on a medium heat, then slowly cook the fresh mushrooms and one of the garlic gloves. Once soft leave to cool for 5 minutes.
- Drain a little of the water from the dried mushrooms. Blend the dried, with some of the liquid, fresh mushrooms and quark into a smooth paste and season to taste.
- Layer 2 of the courgette strips so they cross at the centre. Spoon about a teaspoonful of the mushroom mixture on the cross section and work your way around folding each one of the strips into the centre, until you have a little parcel. Flip it over and place on the roasting tray and repeat.
- Once you have made all your parcels put them in the oven and cook for about 5 minutes. You just want to warm them through.
- Whilst the ravioli is in the oven make the sauce. If you use the frying pan that you cooked the mushrooms in without washing it up you will get an extra bit of depth to the sauce. On a medium heat, sauté the garlic and tarragon together for a couple of minutes. Then gradually add the cream, mustard and season.
- And you are ready to serve, enjoy!