Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Mushroom and buckwheat ravioli

Mushroom and buckwheat ravioli

4/3/25, 8:00 AM
Disable your adblocker

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

This recipe from Killian Holin, chef at Ost restaurant in Bordeaux, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 25 min

Cooking time: 15 min

Resting time: 1 h 15

Ingredients for Killian Holin 's mushroom ravioli

For the ravioli dough

  • 200 g flour

  • 2 egg yolks

For the filling

  • 150 g shiitake mushrooms

  • 150 g button mushrooms

  • 65 g ricotta cheese

  • 2 shallots

  • 1 dash sherry vinegar

  • A few sprigs of parsley

  • Salt and pepper

For the buckwheat emulsion

  • 150 g buckwheat

  • 100 g butter

  • 25 cl cream

For the topping

  • 100 g oyster mushrooms

  • ½ bunch parsley

  • Butte r

Steps for Killian Holin 's mushroom ravioli

  1. Raviole dough: Make a well in the flour on the work surface, add the egg yolks. Mix until smooth. Refrigerate for 1 h. Flour the work surface (lightly lineitwith flour), then roll out the dough to 5 mm to obtain a fine dough. Cut out squares large enough for the ravioli filling.

  1. Stuffing: Dice the shiitake and button mushrooms . Chop the shallots, thensweat them without browning.Add theshiitakemushrooms (without coloring) and cook for 5 min. Add the mushrooms and season with salt. Cook for 5 min. Once cooked, deglaze with sherry vinegar, season with pepper and leave to cool. Add the ricotta to the filling, then add the finely chopped parsley.

  1. Ravioles: Place the stuffing in the center of the ravioles and press the edges together with a little water.Plunge theminto a large volume of simmering water until they rise. drain.

  1. buckwheat emulsion: Place the butter, cut into regular cubes, and the buckwheat in a saucepan. Cook the mixture until colored. Add the cream mixed with 25 cl water. Bring to the boil. Remove the pan from the heat as soon as it boils. Strain and leave to infuse for 15 min. Blend and strain.

  1. Topping: Roast oyster mushrooms in butter. Add chopped parsley and season.

  1. Presentation: Place the ravioli in the center of the plate. Pour the buckwheat emulsion around them. Arrange the oyster mushrooms and chopped parsley.

Has this recipe inspired you to discover Killian Holin's cuisine ? Read the Gault&Millau review of Ost.

Disable your adblocker

These recipes might interest you

Tartare de langoustines, fine gelée et tête croustillante
Starter
Tartare de langoustines, fine gelée et tête croustillante
Pour sublimer ce fruit de mer estival, le chef Christopher Coutanceau l'imagine en trois textures. La langoustine se présente en un tartare, une gelée aux herbes, mais aussi en utilisant les carapaces pour un résultat croustillant.
Paella valencienne
Main dish
Paella valencienne
Originaire de la province de Cuenca, Alberto Herraiz est l'un des maîtres incontestés de la paella. Il a longtemps préparé plusieurs interprétations du fameux plat traditionnel espagnol dans son ancien restaurant parisien Fogón. Désormais propriétaire du Fogón Ultramarinos dans le 7ᵉ arrondissement de Paris, le cuisinier y propose de délicieux plats à emporter, dont la paella.
Mirabelles rafraîchies aux herbes, jus d'agrumes, crème glacée vanille et gavotte croustillante
Mirabelles rafraîchies aux herbes, jus d'agrumes, crème glacée vanille et gavotte croustillante
Pour la pleine saison de cette petite prune, le chef pâtissier Jordan Gasco nous confie sa recette idéale pour rafraîchir l'été. Ces mirabelles aux agrumes et à la vanille accompagnées d'une gavotte croustillante trouveront volontiers leur place sur les tables ensoleillées.
Baba ganoush
Starter
Baba ganoush
Le chef Alan Geaam transmet sa recette de Baba ganoush, un hommage à ses origines libanaises. Elle met à l'honneur un produit phare, l'aubergine, en un mélange de textures entre caviar crémeux et lanières de pitas frites.
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Main dish
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Become Partners