[usr 4]
Peel and finely dice the vegetables, cook in salted boiling water, keep crisp, cool and drain
Sweat these brunoises with the shallot and Paris mushrooms over low heat in the butter, then deglaze with the vermouth, let reduce and let reduce again, incorporate the cream, give one or two broths.
Off the heat, add the drained crab crumbs, diced tomato and chopped herbs.
Check the seasoning. Let cool completely.
Place a spoon of the preparation on each square of dough, close with another square, wetting the edges while pressing to stick the two pieces together. Cut around the stuffing with a cookie cutter (5 cm). Refrigerate just to harden
In a skillet put the clarified butter, sear the ravioli directly in the very hot butter for 1 minute on each side, which must be golden brown.
Arrange 4 to 6 ravioli per plate, coat each ravioli with a little sauce.
Garnish with a sprig of fresh thyme.
Sauce:Reduce the veal juice with the crumbled fresh thyme until the consistency is good, whisk in the butter off the heat, salt and pepper from the mill.
You can decorate the presentation with mini-balls of vegetables.
Note:* These small packets of ravioli pasta can be found in Asian grocery stores.
A creation of Chef Hubert
