Soup of Raviole de Royan with Truffles and Cèpes

Ingredients :

- 1/2 litter of duck stock

- 200 gr of Cèpes (mushroom used a lot for french cooking) 

- 100 gr of fresh Truffles (luxirious mushroom in French Gastronomy)

- 150 gr of Ravioles du Royans

- 40 gr of butter

- 2 Tablespoon of Olive Oil from Nyons (if you can have some from this city)

- Salt Pepper

Preparation :

Prepare a duck stock with the bones of one whole, 2 onions , 2 carrots, 1 bouquet garni. Add 2 litters of water and bring it to boil, then reduce and let it cook slowly for 2 hours with a lid on. When done, pass it all in a sieve. 

Cut the Cèpes and brown them inside of some olive oil during 3 minutes.

Add he duck stock and let it all cook for 20 minutes on low heat. Add the butter, salt and pepper.

Add the Ravioles de Royan and let it cook during a minute with 2 big tablespoon of Olive Oil of Nyons. 

Dress the soup inside of the bowls, add 3 little slices of truffle on top of each one.

Delicious !