Quickly blanch the fresh fiddleheads (Fougere) and the fresh tomatoes in boiling water let it rest and set aside. Remove the skin of the tomatoes and chop into bite size pieces.
On medium heat add 2 table spoons of olive oil to a fry pan, sauté the onion, garlic, mushrooms add the tomatoes and the fiddleheads season with salt pepper let cook about 5 minutes.
In a pot bring water to boil add a drop olive oil and cook the mushroom ravioli for about 7 minutes strain the water and add the ravioli to the fry pan mixed all together let steam for 2 minutes, season to taste and serve.
By Chef Honoré Gbedze
Preparation Time: 20minutes
Cooking Time: 15 minutes
Ingredients : 1 package (300 grams) large fresh stuffed mushroom ravioli
2 medium fresh tomatoes
1 medium onion finely chopped
1 table spoon fresh finely chopped garlic
1 package (284 grams) of fresh Fiddleheads (Fougere)
3 table spoons olive oil
8 oz fresh brown shimeji mushrooms
Salt and pepper to taste