The Great Canadian Lentil Wild Mushroom Ravioli



The Lentils


  • 2 cups of du puy lentils – rinse and look out for small rocks
  • 6 cups light chicken or vegetable stock
  • 1 large onion
  • 3 large carrots
  • 3 stalks of celery
  • 3 bay leaves
  • Few sprigs of fresh thyme
  • Pinch of salt


Cook lentils till just tender. Drain, reserving 4 cups of the stock, and lay lentils out to cool on a sheet tray. Save 3 tbsp of lentils for the pasta. Refrigerate until needed.

The Broth


  • 2 large shallots, minced
  • 3 cloves of garlic, minced
  • ½ cup small diced carrots
  • ½ cup small diced parsnip
  • ½ cup small diced celeriac root
  • ½ cup of whole dried mushrooms crushed
  • 1 bay leaf
  • Spring of thyme
  • 4 cups reserved stock
  • Zest of a half lemon
  • Salt and pepper, to taste


Sweat the shallots and garlic in large saucepan over low heat.

Add the rest of the diced carrots, parsnip, celeriac and dried mushrooms; cook gently for 5 minutes.

Add the reserved stock and cook on low till the vegetables are just tender.

Season with lemon zest, salt and pepper to taste. Refrigerate overnight.

Pasta Dough


  • 1 ¾ cups all purpose flour
  • 6 yolks
  • 1 tbsp milk
  • 1.5 tsp olive oil
  • 3 tbsp reserved lentils pulsed until finely ground


Combine all ingredients and work till smooth, and have developed a little elasticity. Let rest for 2 to 3 hours.

The Filling


  • 1 cup of each roasted mushrooms (we use trumpets, chanterelles, morel, oyster)
  • 1 tbsp unsalted butter
  • 1 minced shallot
  • 8 oz butter
  • 4 large shallots
  • 5 cloves garlic
  • 2 tbsp dried green peppercorns crushed
  • 3 bay leaves
  • 4 tbsp thyme picked
  • Zest and juice of one (1) lemon
  • ½ cup of each ricotta, parmesan reggiano, goat cheese


Sauté the mushrooms in a tbsp of butter with the minced shallot until soft but not browned. Reserve.

In a skillet over medium heat, melt the remaining butter and sweat the shallots and garlic.

Combine everything in a food processer and pulse to combine. Check and correct seasoning.

Make and fill the ravioli.

Bring a large pot of well salted water to a boil and cook the ravioli for 2 ½ to 3 minutes. Drain.


Add cooked lentils to the broth and reheat till piping hot.

Place ravioli (about 5 per serving) in warmed soup bowls and ladle on the broth.

Garnish with sautéed mushrooms or some fresh herbs.