Discover a refined alliance of flavors with these ravioli stuffed with portobello and porcinis mushrooms, enhanced by a sauce, arugula, pine nuts and melted Akawie Le Bédouin cheese. A gourmet dish that will tantalize your taste buds.
Main course
Akawie
Ravioli stuffed with melted Akawie cheese
Sweet and salty
- 4 portions
- 20 min
- cooking pasta
Ingredients
- 4 sheets of 12 portobello and porcinis ravioli
- 100 g organic arugula
- Balsamic reduction
- 4 well-cleaned morels (optional)
- 300 ml veal stock from the butcher's shop
- 12 ml sunflower oil
- 40 g roasted pine nuts or sunflower seeds
- 200 g Akawie cheese, cubed
- Candied Quebec garlic
- Chopped chives
- Parsley, chopped
- Fresh thyme
- Fleur de sel, freshly ground black pepper
Preparation
- Boil your water and add salt.
- Brown your garlic in a skillet over medium heat and add the morels you've cleaned and halved.
- Then add the thyme and deglaze with your veal stock.
- Once the water has come to the boil, plunge in the ravioli and cook for 2-3 minutes.
- Add ravioli, Akawie cheese and herbs to skillet, season with salt and pepper.
- Prepare your pasta bowls, mix the arugula, sunflower oil, balsamic reduction, sunflower seeds and season.
- Spoon the ravioli mixture into bowls, top with your salad mix and arugula and serve.
- *You could toss the salad with the pasta before serving and garnish with arugula microgreens.
Akawie
Discover the product
Originating in the Middle East and inspired by Lebanese traditions, Akawie is a semi-soft cheese with a delicate, slightly salty taste. Its supple texture and mild taste make it an ideal option for those looking for a tasty, affordable Mediterranean cheese.
