For the potato dough: Mix the potatoes with the remaining ingredients to form a dough.
For the chanterelle filling: fry the mushrooms in olive oil (lots of color), add the shallots and garlic, mix everything, season with salt, pepper and chopped parsley. Roll out the dough to a thickness of 3 mm, cut out 10 cm rings, spread the mushroom mixture on top, brush with egg yolk and fold into ravioli shapes.
For the chanterelle ragout: Melt the butter, sauté the chanterelles, season with salt and pepper and season with parsley.
Preparation: Sauté the shallots and mushrooms in butter until translucent, deglaze with sherry and allow the alcohol to evaporate. Pour in the vegetable stock and simmer gently for 15 minutes. Add the cream, bring to the boil, puree and pass through a sieve.
Serve: Cook the ravioli in salted water for 3 - 5 minutes. Arrange a little chanterelle ragout in the center of a deep plate. Place one or two ravioli on top of the ragout. Season the sherry foam with a little sherry, blend with a hand blender and place on the plate. Garnish with wild herbs (yarrow, lemon verbena, wild dandelion, etc.).
The Rauterstube team wishes you every success!
