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Mushroom ravioli with tarragon cream sauce
Fruit and vegetables
100g/3½oz
chestnut mushrooms
, cleaned and finely chopped
1
onion
, peeled, finely chopped
1
garlic
clove, peeled, finely chopped
1 tsp fresh picked
thyme
leaves
1
onion
, peeled, finely chopped
2
shallots
1 clove
garlic
, finely chopped
1 tsp chopped fresh
tarragon
leaves
spinach
Cooking ingredients
250g/9oz '00' flour, plus extra for dusting
¼ tsp
salt
1 tbsp
olive oil
1 tbsp
olive oil
pinch grated
nutmeg
salt and freshly ground
black pepper
1 tbsp
olive oil
pinch grated
nutmeg
Dairy, eggs and chilled
3 free-range
egg yolks
, lightly beaten
1 free-range
egg
30ml/1½fl oz
double cream
150ml/5fl oz
double cream
1 tbsp
butter
Meat, fish and poultry
100g/3½oz skinless, boneless
chicken breast
, chopped
Other
1 tbsp water
125ml/4½fl oz
white wine
Back to recipe
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