Mushroom ravioli with duxelles, port reduction and chicken mushroom sauce

Wash, drain and pat dry the button mushrooms; trim the stems, quarter, and pulse in small batches in a food processor until finely chopped but not pureed.

Drain the rehydrated porcini, chop and add to the duxelles; keep the mushroom broth for the sauce.

Chop parsley for plating. Halve, trim and peel the shallots and mince.

In a medium skillet, melt butter and cook the shallots and crushed garlic on low heat about 5 minutes until fragrant and translucent, without color.

Deglaze with ruby port and reduce to dry; discard the garlic and set aside.

Saute the duxelles and chopped porcini in a hot large skillet on high heat for 10 minutes; season with a little salt.

Finish in a 350F (180C) oven for 25 minutes until roasted and dry.

In a large bowl mix the duxelles with the shallots, parmigiano and ricotta; season with salt, black pepper and optional truffle oil; refrigerate. Keeps up to five days.

Reduce the chicken stock with the mushroom stock, parsley stems and thyme by half; strain and keep warm.

Brush the edges of each wonton wrapper with water or egg wash, pipe 30 g (1 ounce) filling, and seal into a plump arrow-tip shape with no air pockets.

Cook in salted boiling water about three minutes, or steam; keep warm. Uncooked ravioli keep about three days refrigerated.

Bring the sauce to a boil, melt in butter off the heat and blend to incorporate air so it is light and foamy.

Plate three ravioli each with the sauce, a drizzle of olive oil, parmesan shavings, fleur de sel, black pepper and parsley.