Ingredients

• 1 fresh onion
• 125g smoked bacon
• 300g carrots
• 200g green beans
• 200g Paris mushrooms
• 4 Dauphiné ravioli
• 1 bunch of radishes
• 1 Bouquet Garni

Preparation tips

1. Peel and chop the onion. Sauté in a frying pan in a drizzle of olive oil with the bacon for 5 min.

2. Wash and peel the carrots and remove the stems from the beans. Cut both vegetables into small pieces. Add them to the onion-lardon mixture, cover with 1L water (for 4 people) and the bouquet garni, and cook for 15 min over low heat.

3. Wash the mushrooms and radishes and slice into rounds.

4. Add the ravioli to the stock, along with the mushroom and radish slices. Cook for a further 3 min. Serve warm or hot.