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Morel Ravioli with Smoked Bacon Emulsion
6
Servings
90
Preparation (min.)
30
Cooking (min.)
Ingredients
- 50 g of dried wild morels Plantin
- 1 shallot
- Juice from rehydrating the morels
- Cognac or wine, according to your preference
- 20 g of butter
- A splash of heavy cream
- Salt
- Pepper
- Ravioli dough
- Smoked bacon
- 10 cl of chicken broth
- 12 cl of heavy cream
- 12 cl of milk
- 1 additional shallot for the emulsion
Morel Ravioli with Smoked Bacon Emulsion
A generous recipe that places wild morels at the heart of the dish.
These ravioli are filled with a creamy morel stuffing and served with a light smoked bacon emulsion. The contrast between the sweetness of the filling, the earthy flavors of the morels, and the character of the bacon creates a particularly indulgent plate.
An ideal recipe for a refined meal or a special occasion.
These ravioli are filled with a creamy morel stuffing and served with a light smoked bacon emulsion. The contrast between the sweetness of the filling, the earthy flavors of the morels, and the character of the bacon creates a particularly indulgent plate.
An ideal recipe for a refined meal or a special occasion.
Cook this recipe with Plantin products
Preparation
Rehydrate the Morels
Wash and clean the morels, then soak them for about 42 minutes in warm water. Carefully reserve the rehydration liquid. Drain the morels and clean them again.
Prepare the Morel Filling
Finely chop the shallot. Melt the butter in a pan, then add the shallot and the morels. Sauté over medium heat until well cooked. Reserve a few whole morels for assembling the ravioli. Deglaze the pan with some of the morel rehydration liquid or with alcohol such as cognac or wine. If desired, add a splash of heavy cream. Season with salt and pepper, then let cool. Blend the mixture until smooth, then let it cool down.
Prepare the Smoked Bacon Emulsion
Peel and slice the shallot. Cut the smoked bacon into small pieces. In a saucepan, sauté the shallot and bacon without coloring them. Then pour in the chicken broth, heavy cream, and milk. Bring to a simmer, remove from heat, and let infuse covered for about 30 minutes.
Form the Ravioli
Cut the ravioli dough into squares if necessary. Place a bit of filling and a few pieces of whole morels in the center of each square. Lightly moisten the edges with cold water, then carefully seal the ravioli.
Cook the Ravioli
Bring a large pot of salted water to a boil, then gently drop the ravioli into the water. Cook for about 2 minutes, then carefully drain them.
Prepare the Crispy Bacon
Place a few slices of bacon on a baking sheet and grill them in the oven until crispy. Reserve for plating.
Finalize the Emulsion
Strain the bacon mixture through a fine sieve. Retrieve the liquid and gently reheat it without boiling. Emulsify using an immersion blender to achieve a light foam.
Plate
Place some morel filling at the bottom of the plate, then arrange the ravioli on top. Gently add the warm foam from the bacon emulsion and finish with a slice of crispy bacon.
Plantin Chef’s tip(s)
Always keep the rehydration juice of the morels: it concentrates a large part of their flavors and allows you to deglaze the stuffing without diluting its tastes. Also, make sure to cook the morels well before consuming them.
