Mushroom and buckwheat ravioli

4/3/25, 8:00 AM

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

This recipe from Killian Holin, chef at Ost restaurant in Bordeaux, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 25 min

Cooking time: 15 min

Resting time: 1 h 15

Ingredients for Killian Holin 's mushroom ravioli

For the ravioli dough

200 g flour

2 egg yolks

For the filling

150 g shiitake mushrooms

150 g button mushrooms

65 g ricotta cheese

2 shallots

1 dash sherry vinegar

A few sprigs of parsley

Salt and pepper

For the buckwheat emulsion

150 g buckwheat

100 g butter

25 cl cream

For the topping

100 g oyster mushrooms

½ bunch parsley

Butte r

Steps for Killian Holin 's mushroom ravioli

Raviole dough: Make a well in the flour on the work surface, add the egg yolks. Mix until smooth. Refrigerate for 1 h. Flour the work surface (lightly lineitwith flour), then roll out the dough to 5 mm to obtain a fine dough. Cut out squares large enough for the ravioli filling.

Stuffing: Dice the shiitake and button mushrooms . Chop the shallots, thensweat them without browning.Add theshiitakemushrooms (without coloring) and cook for 5 min. Add the mushrooms and season with salt. Cook for 5 min. Once cooked, deglaze with sherry vinegar, season with pepper and leave to cool. Add the ricotta to the filling, then add the finely chopped parsley.

Ravioles: Place the stuffing in the center of the ravioles and press the edges together with a little water.Plunge theminto a large volume of simmering water until they rise. drain.

buckwheat emulsion: Place the butter, cut into regular cubes, and the buckwheat in a saucepan. Cook the mixture until colored. Add the cream mixed with 25 cl water. Bring to the boil. Remove the pan from the heat as soon as it boils. Strain and leave to infuse for 15 min. Blend and strain.

Topping: Roast oyster mushrooms in butter. Add chopped parsley and season.

Presentation: Place the ravioli in the center of the plate. Pour the buckwheat emulsion around them. Arrange the oyster mushrooms and chopped parsley.

Has this recipe inspired you to discover Killian Holin's cuisine ? Read the Gault&Millau review of Ost.

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