Everyone in the kitchen with Cyril Lignac – holiday recipes for December 25, 2023

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Recipe 1: Runny egg ravioli with carbonara

Preparation time: 15 minutes.
Cooking time: 20 minutes.


  • 8 sheets of precooked lasagna dough (3 minutes);
  • 4 egg yolks;
  • 1 egg yolk + 1 tbsp. tablespoon of water for gilding;
  • 3 tbsp. tablespoons of fine semolina or flour;
  • 1 piece of parmesan;
  • ½ liter of stock cube;
  • 30 g of butter;
  • olive oil.

For the carbonara stuffing:

  • 2 egg yolks;
  • 3 tbsp. tablespoon of grated parmesan;
  • 100 g of mascarpone;
  • freshly ground pepper.

For the bacon cream:

  • ½ peeled and chopped onion;
  • 80 g of bacon;
  • 70 cl of liquid cream;
  • 20 cl of whole milk;
  • 150 g of mascarpone;
  • ground pepper.


  • 1 cutting board + 1 chef’s knife + 1 plate;
  • 1 salad bowl + 1 whisk + 1 microplane + 1 plastic piping bag;
  • 1 frying pan + 1 spatula + 1 saucepan;
  • 1 maryse.


Step 1 – The bacon cream

In a saucepan, pour a dash of olive oil then add the onion. Start to sweat it then add the cut bacon, continue caramelizing. Pour in the cream and milk, cook for 10 minutes.

Add the mascarpone and mix. Pass through a fine sieve and keep aside. Season with pepper.

Step 2 – Carbonara stuffing

In a salad bowl, pour the egg yolks with the grated parmesan, mix and add the mascarpone, season with freshly ground pepper. Pour into a plastic piping bag.

On the work surface, place the precooked sheets of dough. Form a 6 cm diameter circle of carbonara stuffing and in the center of the circle, place just a dot of stuffing. Place the egg yolk on the stuffing point. Using a brush, coat the edges of the pastry with egg wash (egg yolk + water) then close with a second sheet of pastry. Glue the edges well without making creases then punch out.

Reserve on a plate with a little fine semolina.

Step 3 – Cooking the ravioli

In a pan, pour a dash of olive oil and the knob of butter then place the ravioli yellow side down and brown. Turn them over and pour in hot broth. Cook over low heat for 6 minutes.

Step 4 – Dressing

Emulsify the bacon cream.

Finally, place a ravioli in the center of each plate, on top of a spoonful of bacon cream and grate some parmesan.

Read also: holiday recipes for December 22, 2023.

Recipe 2: Christmas Porchetta-style Pork Mignon

Preparation time: 15 minutes.
Cooking time: 20 minutes.


  • 1 pork tenderloin of 750 g;
  • 10 chopped sage leaves;
  • 1 bunch of rosemary, leaves and chopped;
  • 1 bunch of leafy and chopped flat-leaf parsley;
  • 4 cloves of garlic, finely chopped;
  • 1 yellow lemon;
  • Espelette pepper ;
  • fleur de sel, fine salt and freshly ground pepper;
  • olive oil.

The vegetables :

  • 200 g of cooked chestnuts;
  • 1 bunch of carrots of different colors cooked in boiling water for 6 minutes;
  • 1 orange cut into quarters;
  • 1 lemon cut into quarters;
  • 1 tbsp. tablespoon of cumin seeds;
  • 1 tbsp. tablespoon of honey;
  • 15 g of butter.


  • 1 cutting board + 1 chef’s knife + 1 plate;
  • 1 gratin dish + butcher’s twine.


Step 1 – Preparing the porchetta

Cut the filet mignon in 2 without going all the way through, then cut the 2 halves into escalopes to obtain a flat filet. Season the entire surface with salt, pepper and Espelette pepper. Then add the chopped garlic with the lemon zest and herbs. Roll the net tightly then tie it up. Refrigerate for 15 minutes.

Step 2 – Cooking the porchetta and vegetables

Preheat the oven to 210°C.

In a gratin dish, place the cooked carrots with the cut orange and lemon quarters. Sprinkle with cumin seeds, add the honey and butter in pieces, a little fleur de sel and pepper. Add the chestnuts and pour a little water into the dish.

Season the filet mignon with salt and Espelette pepper. Brown it in the pan for a few minutes with a little olive oil.

Place on top of the filet mignon, season with salt, pepper and olive oil. Place in the oven for 30 minutes.

Step 3 – Dressing

At the end of cooking, remove the dish and let it rest.

Collect the meat and untie it, then cut it into slices.

Serve with the meat juice and vegetables.

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