Mushroom Ravioli - Bruno Albouze 

he makes love

Next time you have leftovers CALL ME I will gladly help solve your dilemma!!

😂😂

Nothing compares to Chef Boyardee😻

that's what i did

Nath L as thin as winton wrappers 🤐😋

Sure. I would add water instead and the mushroom broth and a couple of veggies such as 1/2 leek, 1 chopped carrot, 1/4 onion, herbs, cook to reduce, drain.. The sauce can be thickened with a bit of corn starch if butter is a problem.. Voila :)

Keep in mind that parmesan isn't vege either.

Pan Toasted panko with a little garlic and minced parsley then, maybe a little lemon zest

Anton Mies Ugh, how utterly rude

basically, there is no need to replace the wine even if you're below the drinking age because the alcohol has a boiling temperature way below water's and is going to evaporate while cooking. Not even an ounce of alcohol remains after cooking this meal :)

I believe he's referring to not being able to get ahold of wine. Perhaps some parents won't allow alcohol in the house- what then?

uggghhh b Haha I have the same problem since I'm at college. I'm sure I could get some wine if I really wanted to but probably nothing good.

uggghhh b I think you can use either red or white wine vinegar, depending on the recipe

Alcohol will evaporate while cooking. You should know that for sure.

I don't know if I should write this to you or the guy, who is cutting the videos. Btw: Nice knife skills.

Part of the thing here is that the full recipe is on his site. I think he wants you to go to the site if you want to actually follow the recipe.

That's a good explenation

Dear Ellena, thank you for your input. Highly appreciated. Though, recipes does not belong to anyone; it's the law. Chefs always get their inspiration from whoever they learn, and down the road we turn things into our own interpretation according our taste and clientele. From my prospective, I always credit chefs when it is legit. I have never said this ravioli recipe is mine nor intended to harm anyone who pretends it is his or her's, and I am sorry if it did - mushroom duxelles for stuffing is in the public domain. The shallot port reduction added is a genius idea and not my idea; did i say otherwise?. The ricotta added in stuffing and recycling the porcini broth for the final sauce is my twist; no cream in my mushroom recipe and the result is incredible; better color, healthier and lighter. Keep in mind that as soon as one person see you cooking or baking chances are that you may see emerging competitors sooner or later.. Competition is great, it should make you better not bitter!

Agree with Bruno. everyone always borrows and learns from others almost continuously, while making slight adjustments and personalizing each time. this criticism is way too harsh. keep it up Bruno, we appreciate the great videos

Ellena R ellena.. wtf did u say to bruno. think before u say. bruno is 100 percent right. we all learn along the way, adjust the recipe to our own taste doesnt mean we copycat the recipe. plus he has never claimed that the recipe belongs to him. ur comment is out of jealously. keep it up bruno! you are the best

Bruno is exactly right on this one.

bruno is very right, and his response is just as elegant as the presentation of his dishes