Cep ravioli with roasted nuts and sage butter

Name: Cep ravioli with roasted nuts and sage butter
Total time: 6 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 pc pasta sheets; 20 g unsalted butter; 30 g shallot; 300 g cep mushrooms; 1 pinch sea salt; 1 pinch black pepper; ¼ pc lemon juice; 40 g unsalted butter; 4 pc sage leaves; 10 g pine nuts; 10 g hazelnuts; 80 ml water; ¼ pc lemon juice; 200 g ceps; 20 g unsalted butter; 1 pinch sea salt; 1 pinch black pepper; 1 dash lemon juice; 8 pc fried sage leaves; 1 g aged parmesan

Vegetarian cep (porcini) ravioli with toasted pine nuts and hazelnuts in a sage beurre noisette, finished with pan-fried mushrooms and aged parmesan.

6 min 595 kcal/serving serves 2

595kcal12gprotein50gcarbs42gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🍝pasta sheets

🧈unsalted butter

🧅shallot

🍄cep mushrooms

🧂sea salt

🧂black pepper

🍋lemon juice

🧈unsalted butter

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.