Mushroom and buckwheat ravioli

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.

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.

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.

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.

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

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