Ingredients
- 1fresh onion
- 125gsmoked bacon
- 300gcarrots
- 200ggreen beans
- 200gbutton mushrooms
- 4plates of ravioli from Dauphiné
- 1bunch of radishes
- 1
Bouquet garni
Preparation tips
1. Peel and chop the onion. Brown it in a frying pan in a drizzle of olive oil with the bacon for 5 minutes.
2. Wash and peel the carrots and hull the beans. Cut these two vegetables into small pieces. Add them to the onion-bacon mixture, cover with 1L of water (based on 4 people) with the bouquet garni, cook for 15 minutes over low heat.
3. Wash the mushrooms and radishes and cut these two vegetables into slices.
4. Add the ravioli to the broth as well as the mushroom and radish slices. Cook for another 3 minutes. Serve hot or warm.