Hailing from the Vaucluse region of France – the son of a second-generation butcher – Chef Philippe Verpiand graduated first in his class from the French Culinary Institute in Avignon and worked in numerous Michelin-starred restaurants in the French Riviera, Alps regions, Courchevel, Biarritz and in Normandy. From Europe, Verpiand made his way to San Diego, where he served as Chef de Cuisine at the prestigious Tapenade Restaurant in La Jolla for more than seven years before opening Cavaillon Restaurant in the beautiful coastal hills of northern San Diego in 2005, where it quickly became recognized as one of San Diego’s top French restaurants.
Chef Philippe remained at the helm of Cavaillon until moving to Houston with his family to open Étoile Cuisine et Bar in October 2012, which immediately struck a chord among Houston diners – attracting legions of fans and regular customers for its unpretentious and exquisite, seasonal French fare, a carefully crafted wine list, and excellent service. In March of 2015, Chef Philippe was named a Master Chef of France – becoming one of only three chefs in Texas ever to receive the prestigious honor. Chef Philippe’s Wild Mushroom Ravioli is one of his best-loved dishes at the restaurant.
Ingredients
Wild Mushroom Ravioli
- 8 oz. Cremini Mushrooms
- 8 oz. Porcini Mushrooms
- 8 oz. Yellow Chanterelles
- 2 oz. Unsalted Butter
- 3 Garlic Cloves
- 3 Shallots, Medium Size
- To taste Salt
- To taste Pepper
- 2 Cups Port Wine
- 1 Cup Heavy Cream
- 2 Tbsp Fresh Flat Parsley
Port Wine Sauce
- 3 Shallots, Medium
- 3 Garlic Cloves
- 2 Cups Port Wine
- 1 Sprig Fresh Thyme
- 1/2 Cup Veal Demi-Glace (available at specialty stores)
- 1/2 Cup Heavy Cream
Finishing the Dish
- 4 Small sheets of pasta, fresh or cooked aldente
- 1 Egg yolk, beaten
- 2 oz. Reggiano Parmesan cheese, shaved
Directions
Wild Mushroom Ravioli in Port Wine Sauce
Preheat the oven to 400 degrees. Wipe the mushrooms clean. Peel and chop the shallots and garlic. Wash, pat dry and chop the parsley. Saute each type of mushroom separately in a saute pan over medium heat with 1 oz. of butter. Drain them, reserving the juice. Transfer the mushrooms to a food processor and process into a very fine puree.
In an ovenproof sauce pan over medium heat, cook the shallots and garlic until soft, approximately five minutes. Add the mushroom puree and cook for an additional five minutes. Season with salt and pepper to taste.
Transfer the pan to oven and bake for 20 minutes, stirring every five minutes until dry. Add the port wine and return to oven. Continue cooking for 20 minutes. Add the cream and cook for another 10 minutes. Add the parsley and set aside.
Port Wine Sauce
Peel and slice the shallots and the garlic. In a small sauce pan over medium heat, saute them until soft, approximately 5 minutes. Add the port wine and reduce by half. Add the reserved mushroom juice, thyme, and veal demi-glace. Reduce by half. Add the cream, boil for three minutes and set aside.
Finishing the Dish
Cut the ravioli pasta sheets into 3 1/2-inch squares for a total of 12 squares. Brush with egg yolk on both sides.
Spoon the mushroom duxelles to form a nut shape and place in the center of each square. Fold the ravioli closed into a diamond shape. Poach the ravioli in boiling, salted water for two minutes. Drain and transfer them into four soup bowls.
Using a hand blender, make the sauce very foamy, then pour it on top of the ravioli. Sprinkle shave Parmesan on top. Serve warm.
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