Prep. time: 30 minutes
Cook time: 50 minutes
12 sheets of lasagne
300 grams fresh spinach
500 grams ricotta cheese
8 sprigs of flat-leaf parsley
150 grams sliced mozzarella
200 grams Parmesan cheese
5-berry ground pepper
Preheat your oven to 180°C.
Peel and chop the spinach and sweat it in a pan for 10 minutes without adding any fat.
Mix the ricotta, spinach, 150g of shaved parmesan, eggs, salt and pepper.
Cook the lasagne in boiling salted water according to the instructions on the packet. Drain.
Place a portion of filling on each sheet, roll up the cannelloni and place them in a baking dish.
Place the rest of the filling on top of the cannelloni along with the mozzarella slices and a few shavings of parmesan cheese.
Bake in the oven for 30 minutes on a rotating heat setting.
Chop the parsley and sprinkle it over the top of the gratin before serving.
Prep. time: 20 minutes
Cook time: 30 minutes
Peel your shallots and dice them into small cubes.
In a casserole dish, sweat the shallots with a drizzle of olive oil and a pinch of salt. Add the rice and pearl (it must be translucent), then deglaze with white wine and reduce. Add the chicken broth as you go until the rice is completely cooked (between 15 and 18 minutes).
Add the butter and parmesan cheese and stir gently.
Cut your asparagus into small pieces, making sure to keep the heads intact. Steam them for 7 minutes.
Wash your fresh spinach leaves and blanch them for 3 min in boiling water and cool them immediately in a bowl of very cold water. Add your spinach leaves, asparagus sections, parsley and stir the whole preparation. Add pepper to taste.
Just before serving, put a little risotto on your 4 plates. Cut your asparagus heads in half and prick them in the risotto. Sprinkle with a little Parmesan cheese and parsley.
Prep. time: 35 minutes
Cook time: 6 minutes
Remove the dirt and stems from the mushrooms, clean them with a clean and damp cloth and cut them into mirepoix. Peel the shallot and chop it finely.
Pour 2 tablespoons of olive oil into a hot frying pan, sweat the shallot. Add the mushroom mirepoix, let the water evaporate by stirring regularly and then sear the mixture. Deglaze with white wine, lower the heat, let reduce almost dry, salt and pepper. Set aside.
Spread your ravioli dough, spread the mushroom stuffing in small regular piles over half of the dough. With a brush, wet the dough all around the mushroom piles. Cover with the other part of the dough and make your round ravioli with foam circles. Make sure that both parts of the dough are well soldered and that as much air as possible is removed. set aside.
Peel, slice the shallot, make it lightly browned in a saucepan with a little olive oil, salt and pepper. Pour in the white wine and reduce by half. Turn off the heat, add the crème fraîche, let it heat gently and then blender. Put this preparation back in the pan, bring it back to a gentle boil, add the parmesan cheese that will melt and stir it regularly. Cover and keep this cream warm.
In the meantime: heat a large quantity of salted water over high heat, then immerse your ravioli when the water is boiling for 6 minutes and drain.
In each plate, pour a little parmesan cream and then spread your ravioli. Serve immediately with a little chopped parsley on top and a few shavings of parmesan cheese.