Spread half of the ravioli sheets on the work surface. Cut them into four. Place a little mascarpone in the center of each square.
Beat the eggs in a cup and lightly salt them. Pass the beaten egg around the mascarpone with a brush. Cut the rest of the ravioli sheets into four and place a piece on each filled square, pressing all around to seal the edges.
Cut out the ravioli with a round cookie cutter 3.5 cm in diameter. Lightly flour a baking sheet and place the ravioli on it. Keep them in the fridge.
Clean the chanterelles. Wash them quickly. Also wash the spinach. Peel the garlic and crush the garlic clove.
Heat a little olive oil in a sauté pan. When very hot, add the chanterelles and sauté them over medium heat, until they have released all their vegetation water.
Add the spinach and garlic to the sauté pan. Sauté them for 3 minutes. Add 10 g of butter. Season with salt and pepper and sprinkle with chives. Keep warm.
Boil a large pot of water. Salt it with coarse salt. Drop the ravioli into boiling water and cook for 2 minutes, until they rise to the surface. Drain them, put them in a saucepan with 2 tablespoons of chicken stock and 10 g of butter. Coat them with this mixture. Adjust the seasoning.
Place the spinach and some mushrooms in the center of each plate. Place the ravioli on top. Finish with the rest of the mushrooms. Add the parmesan shavings and sprinkle with a little chicken stock. Garnish with sprigs of chervil. Serve hot.
Source:L’Atelier de Alain Ducasse. By Alessandro Stratta.
