Ravioli of wild mushroom with roast pigeon and truffle emulsion – by Simon Hulstone

 

	Ravioli of wild mushroom with roast pigeon and truffle emulsion

INGREDIENTS
(serves four)

 

Seasoning
4 wood pigeons
30ml oil
250g mixed wild mushrooms
40g butter
150g chicken mousse
100g pasta
100ml truffled chicken stock
100ml double cream
50g chanterelles
50ml pigeon jus
Butter
Chervil
Truffle oil

 

METHOD

 

Season pigeons. Heat oil in a pan and seal pigeons on both breasts for one minute. Place pigeons in hot oven and roast for eight minutes. Leave to rest.

 

Pan-fry mushrooms in butter and leave to cool. Once cooled, combine wild mushrooms with chicken mousse.

 

To make the ravioli, roll out pasta and cut into two sheets. Place four spoons of mousse on pasta and cover with second sheet. Cut out raviolis.

 

Bring stock to the boil and add cream.

 

Bring a pan of salted water to the boil and blanch raviolis for four to five minutes. Meanwhile, remove breasts from pigeons.

 

To serve, place ravioli in centre of plate, place two pigeon breasts on top. Put pan-fried chanterelles and pigeon jus around the pigeon. Add a knob of butter to sauce and correct seasoning. With hand blender, foam up sauce and place on top of pigeon.

 

Simon Hulstone

 

Photo © Nick Smith