Delicate pecorino-filled tortellini nestled in a sumptuous lamb ragout, adorned with velvety oyster mushrooms and finished with fragrant tarragon. This refined composition balances the distinctive sharpness of pecorino against the rich depth of slow-cooked lamb, while the earthiness of oyster mushrooms and the elegant herbal notes of tarragon create a harmonious culinary experience.
METHOD
Add garlic in the pan with tarragon and olive oil on medium heat for a minute, add the oyster mushroom and the wine. Let cook and evaporate, add butter, then add the premade sauce and let cook further 2 minutes to thicken, if dry add more water
Boil the ravioli for 1 minute, then add them to the sauce and let cook further for 2 minutes, add a laidle of cooking water if the sauce is to thick. Emulsify with butter, then serve and add some Parmigiano to garnish