The ravioli of Royans are one of our specialties that I like. It lend themselves to as much of the dishes are all simple such as velvety butternut squash flavoured with the Espelette pepper, to dishes that are more complex. I know that this dish will seem a bit autumnal (but I assume !), but it is without counting on the presence of these small beans green that remind us that yes it is spring !
The bone marrow is not mandatory, but I liked the idea of small blotters to complete this dish, but the broth is already a perfect dish (thin my ankles, I really need to be careful !).
Then a good broth, it’s you tent ?!
Broth ravioli with porcini mushrooms, fava beans and bone marrow
Ingredients (for 2)
- 80 cl of broth of poultry
- 2 plates of ravioli
- 1 handful of porcini mushrooms, dried
- 2 marrow bones
- 100 g broad beans (weight of shelled and peeled)
- Berries roses
- Salt and pepper
Boil 20 cl of water and add the mushrooms, dried and leave to swell 5 minutes.
During this time cook the beans 8 minutes in the boiling salted. Immerse in cold water and remove the skin.
For the cooking of the marrow bones, preheat the oven to 210° and bake-12 minutes. Serve with fleur de sel and pink berries.
Heat the chicken broth, the porcini mushrooms and their filtered water then add the ravioli. Let boil 1 minute and add the beans. Adjust the seasoning and serve in bowls.
Enjoy away with blotters of bread grilled to the bone marrow.
Good broth !