Ravioles du Royans,
perfect egg, pumpkin and sauteed mushrooms, Comte cheese cream

Instructions

•    Preheat the oven to 350°F (180°C)
•    Put the eggs (with their shells) in a pot full of cold water and cover.
•    Cook for 45 min at 150°F (64°C) (use a thermometer).
•    Cut the pumpkin and mushrooms into quarters. Discard the seeds.  
•    Cook the vegetables on a baking tray covered with greaseproof paper. 
•    Sprinkle with olive oil and add the finely chopped garlic and thyme. Season to taste with salt and pepper. Bake for 20/25 minutes until the pumpkin is tender when pierced.
•    In a saucepan, cook over low heat the cream and Comte cheese. Season with pepper.
•    Cook the Ravioles for 2 minutes in simmering water
•    Add the ravioles to the Comte cheese cream

Plating :

Arrange the ravioles on a plate. Break the perfect egg on the top. Season with salt and pepper. Place the vegetables around it and serve immediatly.