Servings: 4
Preparation: 45 minutes to 1 hour
Cooking time: 30 minutes
Ingredients
10 store bought manicotti
Stuffing
1 tbsp (15 ml) olive oil
1 shallot, chopped
1 lb (450 g) ground pork from Ferme Miboulay
2 large apples, peeled and cut into pieces
½ lb (225 g) goat’s milk ricotta cheese from Chèvrerie de Monnoir
1 tsp (5 ml) Provence herbs
2 tbsp (30 ml) Bas-du-Fleuve salted herbs
1 tbsp (15 ml) garlic flowers
To taste ground pepper
Sauce
1tbsp (15 ml) olive oil
1 shallot, chopped
2 cups (500 ml) white mushrooms, sliced thinly
2 cups (500 ml) oyster mushrooms, sliced thinly
¾ cup (175 ml) white wine
2 cups (500 ml) cooking cream, 15%
1 tbsp (15 ml) garlic flowers
1 cup (250 ml) apple, peeled and shredded
1 tsp (5 ml) Provence herbs
To taste ground salt and pepper
*Tip
Never rinse pasta under cold water because it removes the starch and prevents the sauce from adhering. To use pasta later and prevent it from sticking together, drain and return to its pot with a little cooking water. Drizzle some olive oil, mix and let cool.
