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Ravioli with Cepe Mushrooms from the Perigord region
Ravioli with Cepe Mushrooms from the Perigord region

Get it all on this Recipe...

Download Ravioli with Cepe Mushrooms from the Perigord region as pdf
Preparation Time
  • Preparation : 35 minutes
Cooking Time
35 minutes
Recommended Wine
Beaune blanc, Alsace Tokay
2.12 oz. cepe mushrooms, 1 tablespoon duck grease, 1 garlic clove, parsley. 0.9 oz. ravioli dough (ready-to-use), 1 egg, 1/4 cup Cognac or Armagnac, 1/4 cup red port wine, ¾ cups duck or fowl stock, 0.53 oz. truffles, salt, pepper
Preparation Instructions
Ravioli preparation: Mince the garlic and parsley. Dice the mushrooms. In a frying pan, boil down the mushrooms in the duck grease until they are nicely blonde. To season, add the minced garlic and parsley. Stir everything well and place in a cool location. Thinly spread out the ravioli dough and cut out six 4 x 4 inch squares. Prepare an icing with a beaten egg and a pinch of salt. Set 3 squares of the ravioli dough in front of you and in the center of each, place some mushroom hash. With a brush, paint some icing on it and place the 3 other squares on top of it. Firmly seal the edges. Refrigerate. Perigueux Sauce preparation: Boil down half of port-wine and cognac in a saucepan. Add the duck or fowl stock and cook for 5 to 10 minutes. Add the truffles and their gravy, if there is any. Cook the cepe mushrooms 3 to 4 minutes in salted, boiling water, with a little drop of oil. Drain on a piece of linen, then place it on a serving dish. Cover with the Sauce Perigueux.
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Ravioli with Cepe Mushrooms from the Perigord region

For this ravioli recipe you will need fresh cepe mushrooms from the Perigord region, duck grease, garlic clove, parsley, ready to use ravioli dough, egg, Cognac or Armagnac, red port wine, duck or fowl stock, truffle, salt and pepper. You can almost smell the garlic watching this amazing clip. Get ready for a delicious comforting meal with this professional recipe from the Food Network.

Perigord is particularly renowned for its fine cuisine: duck, truffles, cepe mushrooms, foie gras, prunes, nuts, accompanied by the wines of Bergerac, Monbazillac, Cahors, Buzet. What pleasure to walk around the markets! Lastly, to please all, there are numerous cultural events organized by the region. You can tell when the mushroom season starts as when you go out in the morning you will see cars parked on the country verges and people looking very surreptitious with plastic bags and long sticks – they often look up at the sky as you go past in an effort to distract you from seeing what they are up to! C?pes and truffles command a high price and so their whereabouts are kept secret from all but close family.... If you find some on your land the best thing is to keep very quiet about it and enjoy them. Starting from the northernmost point ie the borders with the Limousin and the Corr?ze, the areas are


★★★★   56 votes
Reviews (12)
byAllie Lehrman, May 18, 2012
Ravioli. I was very excited making this recipe but it didn’t turn out the way I want it to be. The ravioli was so soft that picking them up automatically breaks them apart so easily. I have nothing against you or this site. I’m just being an honest reviewer here.
byLucky lucy, May 12, 2012
I’ve been seeing this lot and lot of times but still, I keep going back and ask for this. It could be just me or the recipe. I may not think anything but to eat this dish. Eating this always gets me on the mood. Well, anyway, this is one hell dish.
byJoy, April 29, 2012
Although this dish looked delicious, I had a hard time following all of the steps. It was very difficult for me because I didn’t attend any cooking school and haven’t got any formal training. I was so frustrated while doing this recipe because I can’t seem to do it right. How I wish the instructions were simple. Urhg..
byKrizza, April 16, 2012
I make ravioli frequently; half the finished products are for dinner and then freezed the remaining ones for future use. A friendly tip for everyone, a vacuum sealer would be very useful in storing your frozen ravioli. You wouldn’t want to see all the money you spent and the time you allocated for this recipe wasted don’t you?
bydaisy, April 16, 2012
I don't think I could cut the dough in your desired measurement of 4 x 4, it will take time for me to measure it exactly! This is ridiculous! Of course I have to estimate the size of it for me to finish the recipe. And I have to lessen the amount of parsley, because it turned out bitter! So I have to add some sugar in it to balance the taste.
byJenny, April 16, 2012
I would truly appreciate it if these instructions are in numbers so I would not have a hard time searching for the next step over and over again, especially because there are a lot of instructions for this recipe. It gave me a hard time when I was cooking this.
byDianne Sprowle, April 9, 2012
the duck grease made a huge impact on the flavor of the mushrooms, and I must say that the sauce mixed with duck stock made the whole dish very appetizing. The herbs used to incorporate the duck grease with the mushrooms also blended well with each other.
byMia Meldy, March 27, 2012
I’m not fond of mushrooms but I really liked this recipe! It didn’t feel weird as how I often do when I taste mushrooms. That would assure this recipe that I won’t change how it’s done.
byTyler, March 12, 2012
It’s a one of a kind mushroom recipe! I already made this dish many times specially for my husband since he’s a fan of eating mushroom. This recipe is perfectly suited for my husband and kids appetite and they totally enjoy it every time I prepare one for them!
byLisa, March 6, 2012
This recipe is intelligible enough to make the dish lightly. I've made this recipe three times already so I can say its facile. The taste of ravioli accompanied by the cepe mushrooms tantalizes me to repeat the recipe again.
byWilsonJohn, March 6, 2012
I just love meat based ravioli. And this duck ravioli from chef Eric Barbe is exceptionally decent. Plus the added mushrooms take the dish to a whole new level. It is also really simple to make, you only need a little experience in making raviolis and you are all set.
byMyrtle, February 29, 2012
This dish is a little difficult judging by the looks of it. But after trying it for real and serving it for dinner after first try, it was a blast! All the mincing and dicing just became a task. The ingredients were perfectly incorporated, the saltiness and peppery flavor blended wholly. Plus, adding wine and cognac to the recipe made it all the more special and new for a novice akin to me. But what really rattled me is that the video was not in English, it was dubbed. And hearing two voices in one video was sort of new for me! What’s more is there was a written instruction below that you can follow once that you missed what the chef said. All was done accordingly. I will surely suggest this recipe to my friends. And I know they will like it!
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