Begin by spreading half of the ravioli sheets on a clean work surface and cutting them into four equal squares. Place a generous dollop of mascarpone in the center of each square.
Beat the eggs in a small bowl, lightly season with salt, and use a pastry brush to apply the egg wash around the mascarpone on each square. Cut the remaining ravioli sheets into four squares and place one on top of each filled square, pressing firmly around the edges to seal.
Use a 3.5 cm round cookie cutter to neatly cut out the ravioli. Lightly flour a baking sheet and arrange the ravioli on it. Refrigerate until ready to cook.
Clean the chanterelles by quickly rinsing them, then wash the baby spinach. Peel and crush the garlic clove.
Heat a splash of olive oil in a sauté pan over high heat. Add the chanterelles and cook over medium heat until they release all their moisture and are golden.
Incorporate the spinach and crushed garlic, sautéing for 3 minutes. Stir in 10 g of butter, season with salt, pepper, and chopped chives. Keep warm off the heat.
Bring a large pot of water to a rolling boil and generously salt with coarse salt. Gently add the ravioli and cook for 2 minutes, or until they float to the surface. Drain, then transfer to a saucepan with 2 tablespoons of chicken stock and 10 g of butter. Toss gently to coat, and adjust seasoning.
To plate, arrange spinach and some chanterelles in the center of each dish. Top with ravioli, scatter remaining mushrooms, parmesan shavings, and a drizzle of chicken stock. Garnish with chervil sprigs. Serve immediately while hot.
Source: L’Atelier de Alain Ducasse by Alessandro Stratta. A masterclass in refined Italian-French fusion cuisine.
