Wash the mushrooms and porcini well, and slice thin. Blanch spinach in boiling water for about 15 seconds. Immerse immediately in cold water to cool, then drain and chop.
In a skillet, saute shallots in butter over medium heat until blond. Add garlic and porcini and saute until mushrooms are heated through.
Carefully pour on Cognac and flame. When flames die out, add sun-
When the stuffing is lukewarm, add egg yolk, nutmeg and Parmesan
Add whipping cream and demi-glace; bring to a boil. Add rosemary and
Cook ravioli in boiling water just before serving, and nap with warm
