Ravioli Tartufo e Funghi Arciduca

• Ravioli Tartufo e Funghi – 7 pcs
• Archiduc sauce – 80 g
• Porcini mushroom – 1 pc
• Brown mushrooms – 2 pcs
• Braised endive – 1 pc
• Fried shallots – 1/2 pc
• Roasted and chopped hazelnut – 1 tsp
• Clarified butter – 1 knob
• Armagnac – 4 cl
• Fresh cream – 1 cl
• Fried sage leaf – 3 pcs
• Pepper and salt

1. Brush the mushrooms clean. Quarter the brown mushrooms and cut the porcini into strips. Sauté the mushrooms in clarified butter and season. Deglaze with Armagnac and flambé. Set aside the best pieces.
2. Add the Archiduc sauce and fresh cream. Mix everything together and adjust the seasoning if necessary.
3. Reheat the endive and roasted shallots.
4. Cook the ravioli in lightly salted boiling water for 5 minutes and drain.
5. Neatly plate the sauce and distribute the mushrooms on top. Carefully arrange the ravioli on the side along with the garnishes. Finish with hazelnuts and fried sage leaves.

Cold Line Preparation
Prepare the sauce as explained above and let it cool. Cook the ravioli for 3 minutes in lightly salted boiling water, drain, and let cool. Lightly coat the filled pasta with oil to give it a shine. Place all ingredients/preparations in a container and seal.