Walnut Dumplings on Boletus Ragout

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Sweat the shallots in olive oil until golden brown. Add the garlic, salt, thyme and sugar. Pour in the cream and let it reduce a little.
Mix the ricotta, spinach, walnuts, egg yolks, flour and parmesan in a bowl and season with salt / pepper and nutmeg.
Shape small dumplings with two wet tablespoons and place on a perforated cooking tray greased with butter. Steam at 100 ° for approx. 15 minutes.
Meanwhile, fry the porcini mushrooms vigorously in olive oil, add parsley and pour the reduced cream mixture over them. Season to taste with salt / pepper and cayenne pepper.
Arrange the cooked dumplings on the ragout.

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