Mushroom Ravioli

Give button mushrooms a quick wash, drain and pat dry. Trim off bottoms and cut in four. In a food processor, give a few pulses until finely chopped but not pureed (process mushrooms in 3 batches). In a large hot oven proof skillet or rondo, add fat and saute duxelles and chopped porcini for 10 minutes on high heat. Add a pinch of salt and sift flour over (optional though); stir well. Meanwhile, preheat oven to 350ºF/180ºC. Finish cooking in the oven for 25 minutes; cool.

In a medium size frying pan, sweat shallots, crushed garlic until soft and translucent but not browning for about 5 min on low heat. Deglaze with port, bring to boil and reduce to dry on medium heat. Discard garlic and set aside.

Mix the warm duxelles with the shallot port mixture. Add parmesan and ricotta cheese. Season with salt, ground black pepper and white truffle oil. Transfer the finished duxelles in a clean container, wrap up and refrigerate for up to 3 days.

*Bouquet: parsley stems, thyme & black peppercorns. Bring to boil chicken and porcini stocks, and bouquet. Reduce volume by half. Drain and discard solids. Right before serving, reheat sauce and whisk in butter. Remove from heat and blend until foamy. Instead of butter, the sauce can be thicken with some heavy cream; cook down to a desired consistency. Readjust seasoning with salt and pepper to taste.