For this ravioli recipe you will need fresh cepe mushrooms from the Perigord region, duck grease, garlic clove, parsley, ready to use ravioli dough, egg, cognac or armagnac, red port wine, duck or fowl stock, truffle, salt and pepper. Chef Eric Barbe prepare the dish on this video.
Make ravioli with cepe mushrooms
Click through to watch this video on gourmandia.com
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