Mushroom Ravioli

Instructions

1. 1

   Wash the mushrooms and porcini well, and slice thin. Blanch spinach in boiling water for about 15 seconds. Immerse immediately in cold water to cool, then drain and chop.

2. 2

   In a skillet, saute shallots in butter over medium heat until blond. Add garlic and porcini and saute until mushrooms are heated through.

3. 3

   Carefully pour on Cognac and flame. When flames die out, add sun-

4. 4

   When the stuffing is lukewarm, add egg yolk, nutmeg and Parmesan

5. 5

   Add whipping cream and demi-glace; bring to a boil. Add rosemary and

6. 6

   Cook ravioli in boiling water just before serving, and nap with warm