Servings: 4
Preparation: 30 minutes
Cooking: 30 minutes
ingredients
1 ball of fresh pasta dough
Beer broth
1 l (4 cups) beer
1 shallot, chopped
1 bay leaf
2 cloves of garlic, chopped
8 button mushrooms, diced
500 ml (2 cups) chicken broth
15 ml (1 tbsp) honey
Salt and pepper to taste
Filling
250 ml (1 cup) mortadella, finely chopped
250 ml (1 cup) Comté cheese, grated
2 eggs
2 sprigs of thyme, leaves removed
1 clove of garlic, chopped
5 ml (1 tsp) sage, leaves removed
30 ml (2 tbsp) parsley leaves, chopped
1 pinch of nutmeg, ground
Salt and pepper to taste
Preparation
In a saucepan, bring the beer to the boil.
Add the shallot, bay leaf, garlic, mushrooms and reduce by half.
Add the broth and reduce by another 1/3.
Filter the preparation and keep only the liquid, add the honey. Check the seasoning.
In the meantime, in a bowl, mix the mortadella, Comté, eggs, thyme, garlic, sage, parsley, nutmeg, salt and pepper.
After rolling out the dough, make the ravioli.
In a large pot of boiling salted water, cook the ravioli.
In a deep plate, distribute the ravioli and cover with beer broth.
