Morel ravioli and smoked bacon emulsion

Preparation of the wild morel filling :
Wash and clean your morels, then soak them 42 minutes in lukewarm water to rehydrate them. (keep the rehydration juice)
Once rehydrated, clean them and drain them again. Keep them whole.

Prepare and chop your shallot.
Heat some butter in a frying pan. When the butter crackles, brown the shallot and then the morels over medium heat.
It is very important to cook the morel well to eliminate its toxicity.
Once the morels are well browned, take a few that you will use to garnish your morels.
Then deglaze everything at your convenience either with an alcohol (cognac, wine) or directly with the rehydration juice of the morels.

For more indulgence, add a drizzle of liquid whole cream.
Season then let cool.
Mix everything to get a nice stuffing.
Let cool and set aside.

Preparation of the smoked bacon emulsion:

Peel the shallot and slice it.
Cut the bacon into small pieces.
Then, in a saucepan, brown the shallot then the pieces of bacon, without coloring them.

Then pour in the broth, then the liquid cream and finally the milk. Bring to a simmer, then off the heat, let infuse, covered, for 30 minutes.

At the time of dressing, pass the preparation through a Chinese, collect the milk and heat it without boiling it. Then emulsify it using a hand blender.

Preparation of the ravioli:

If your dough is not already cut, make squares of the diameter of your choice.
In the center of each square, place a little stuffing and a few whole morels.
To close them, brush the edge of each square with a little cold water.
Then close your ravioli (either by folding it back on itself, or by putting a second dough on top).

In a large saucepan, then bring salted water to the boil, then very delicately immerse your ravioli.
Let them cook for 2 minutes.

Preparation of bacon slices:

For more indulgence, place a few slices of bacon on a baking sheet and put it in a hot oven to grill them. Once toasted, take them out of the oven and set aside.

For the dressage:

On a plate, arrange a little of your remaining stuffing, then place your ravioli on top.
Then, recover the still hot scum of your bacon emulsion, and gently place some on top.
Finish your plate with a slice of bacon on top.

Enjoy your lunch !