Preparation

1. Mix the flour, eggs and olive oil until you can form a ball of dough. Knead the dough for 10 minutes, cover with plastic wrap and let rest in the fridge for one hour.
2. Gently sweat the onion in a large pan for 5 minutes, add the garlic and thyme, then the meat to warm it up. Pour in the meat drippings. Stir with a wooden spoon to shred the meat. Season and set aside.
3. Roll the dough through a pasta maker, twice at each setting, starting at the widest and reducing the settings until you get it as thin as you want. Put the dough on a floured surface, and cut with a pastry cutter. Add a spoonful of stuffing, brush the edge of the dough with the beaten egg, place the second piece over it and completely seal the two pieces together to form a raviolo. Place the raviolo on a floured baking sheet and cover with a towel. Put in the fridge. Repeat the operation until the ravioli are all made. Heat a pot of salted water to a boil, lower to simmer and cook the ravioli for 3 to 4 minutes. Drain and set aside.
4. Bring the glace de veau to a boil in a small pot, take it off the stove, add the tea and let infuse for 5 minutes. Strain through a fine sieve, add the pepper and set aside in a warm place.
5. Sauté the mushrooms in a hot oiled pan at high heat to brown them well. Season and add the ravioli. Continue cooking for 4 to 5 minutes to reheat the ravioli.
6. Place ravioli on each plate, pour a few spoonfuls of sauce over them, then top with cheddar shavings, arugula and sprinkle with chopped thyme.

Serve with :
500 mL wild mushroom mixture
500 baby arugula
150 g rustic cheddar, shaved

A recipe from MPM, developed in collaboration with Tablée des Chefs.