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Porcini Ravioli Pot-au-feu Recipe
Porcini Ravioli Pot-au-feu
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours

Preparation time: 35 minutes
Cooking time: 2 hours
Resting time: 30 minutes

Difficulty: Average
Chef's Note

The porcini mushroom, also known as the cep, cèpe or boletus, is available from early summer on. It loves playing hide and seek, blending into the leaves and needles to escape from view.

If you aren't lucky enough to be able to pick them yourself, buy them. They're available in the market, waiting to fill your basket and jump into your skillet and onto your plate.

Porcini should be firm, dry and unblemished. The cap should be firmly attached to the stem. Opt for smaller, tenderer ones. To clean, a simple light wipe will do to remove any soil.

Porcini need to be cooked and eaten quickly - they don't wait. Serve with love and a respect for their natural flavor. Pair with butter or oil, make them sing with garlic. Invite them to your table soon.

For 6 servings

- 2 duck carcasses
- 2 onions
- 1 leek
- 1 bouquet garni
- 40 g (8 tsp.) butter
- 2 carrots
- 1/4 celeriac
- 1 bunch of chives
- olive oil
- salt and pepper

Porcini ravioli
- 400 g (14 oz.) porcini (ceps)
- 2 slices of dry-cured ham
- 1 package Chinese dumpling wrappers
- 2 Tbsp. cream
- 25 g (5 tsp.) butter
- 20 g (2 Tbsp.) grated parmesan
- 100 ml (6 Tbsp.) olive oil
- salt and freshly ground pepper


  1. Peel and halve the onions and blacken them in a skillet on a piece of aluminum foil.
  2. Sauté the duck carcasses in a little oil until lightly browned; add water to cover, bring to a boil, skim and add the aromatic ingredients (carrots, leek green, burned onion, bouquet garni, salt and pepper).
  3. Simmer over low heat for 2 hours; let rest, then strain.

Porcini ravioli

  1. Clean the porcini, dice finely and sauté in a hot skillet.
  2. Add the julienned ham, parmesan and cream. Season and let cool.
  3. Lay out the ravioli wrappers. Using a cutter, cut into disks, allowing 3 ravioli per person.
  4. Place a little filling on a disk, moisten the edges and gently place a second disk on top to form the ravioli. Let rest 30 minutes.
  5. Drop the ravioli in boiling salted water and remove once they float to the surface (about 1 minute).


  1. Cut the carrots, celery and leek white into thin julienne and sweat in butter; season and set aside.
  2. Cut the chives into strips.

Finishing and serving

  1. Heat the duck stock and correct the seasoning.
  2. Into each bowl, place 3 ravioli, some julienned vegetables and chives. Ladle the hot stock over top to cover and finish with a drizzle of olive oil.
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