King bolete and madeira sauce on truffle ravioli and butternut squash
If you’re looking for the perfect autumn dish, look no further!
Equipment
- hand blender
Ingredients
General
- 4 king boletes
- 20 mushroom ravioli (Italian specialty store / caterer)
- 4 tbsp truffle tapenade
- 75 gr rucola
- 20 gr Parmigiano Reggiano
- high quality olive oil
Butternut squash
- 500 gr butternut squash
- 2 sprigs fresh thyme
- 15 gr butter
- 3 cloves of garlic
- olive oil
- salt & pepper
Madeira sauce
- 1 shallot
- 1 clove of garlic
- 1 winter carrot
- 1 leave of laurel
- 1 sprig of thyme
- 5 black peppercorns
- 3 juniper berries
- 400 ml vegetable stock
- 200 ml cream
- 50 ml madeira
Instructions
Butternut squash
- Preheat the oven to 185℃.
- Take a baking dish, put the pieces of squash in it and add some high quality olive all. Toss it around a bit to get all sides covered.
- Grind some salt and pepper over it, toss around again.Squash two cloves of garlic (skin on) with the side of the blade of a large cooking knife and put them in the baking dish. Add a few sprigs of thyme and a few small cubes of butter.
- Put the dish in the oven for about 50 minutes. Toss around again halfway to make sure everything cooks evenly and you get some crunchy edges without anything burning.
Madeira sauce
- Chop the shallot very finely. Then peel the carrot and cut it brunoise. Peel the garlic cloves.
- Heat some butter in a sauce pan on low heat and add the chopped shallot and carrot first. Press and add the garlic after two minutes and braise for another 1-2 minutes.
- Add the laurel, thyme, peppercorns and juniper berries, as well as the Madeira wine. Let the wine reduce by half.
- The add the stock and let that reduce by half as well.
- Turn off the heat until 10 minuten before you're ready to serve.
King boletes
- Cut the king boletes in half lengthwise and carve in a raster (#) on the cutting side.
- Use a silicon brush to brush on some olive oil and bake the boletes in butter and thyme on medium heat. This takes about 15 minutes.
- Season with pepper and salt to taste.
Meanwhile sauce again – and pasta
- Meanwhile, take the sauce through a sieve to take out all the chunks and herbs.
- Add 150 ml of cream to the sauce and whip the other 50 ml.
- Add 1 tbsp of crème fraîche to the sauce as well.
- Meanwhile cook the fresh pasta according to instructions (usually for fresh ones between 3 and 6 minutes).
- When ready to serve, spoon the whipped cream through the sauce. If you'd like to make it a foam, use the hand blender to make it foamy.
Plating
- Put some rucola on each plate, then the ravioli, some olive oil, then the sauce/foam, a tbsp of truffle tapenade, the butternut squash and finally the king boletes.