Filled Pasta with Spinach and Porcini Mushroom Stuffing

For the dough, mix all the ingredients to form a dough and knead well. Form into a ball and wrap in plastic wrap. Allow the dough to rest at room temperature for about 20 minutes.

Peel the onion and garlic and chop finely.

Rinse the spinach leaves, blanch, drain, squeeze out and chop coarsely.

Trim the mushrooms and finely chop.

Froth the butter in a pan and sauté the onion cubes and garlic in it. Add the mushrooms and sauté until all the liquid has evaporated. Add the spinach and remove from the heat, then let cool slightly. Mix in the egg and season with salt, nutmeg and pepper.

Roll out the pasta thinly and cut into about 12 cm (approximately 5 inch) wide strips. Distribute 1 tablespoon mounds of the filling over half of the dough evenly spaced. Brush the edges with egg yolk and turn over the filling. Press down between the filling mounds. Cut into individual pieces around the filling with a knife or pastry wheel. Carefully drop into boiling salted water and simmer for about 10 minutes, until the ravioli float to the surface.

Meanwhile for the garnish, peel the onion and cut into rings. Fry in hot butter until golden brown.