Mushroom and Filled Pasta Soup

For the ravioli, mix the flour, eggs, oil and 1 teaspoon salt and knead to a smooth dough. Add a little water or flour if the dough is too dry or too wet. Form a ball, cover and leave to rest for about 30 minutes.

For the filling, heat the olive oil in a skillet and fry the onions until soft. Add the mushrooms and saute over a medum heat until all liquid has evaporated. Let cool. Mix in the ricotta and Pecorino cheese and season with salt, pepper and nutmeg.

Knead the dough lightly on a floured surface. Use a pasta machine or roll out the dough thinly into 2 sheets of equal size. Place 1 - 2 teaspoons of mushroom mix on one of the dough sheets at regular intervals, leave about 4 cm/1 1/2 inches between each one. Cover with the second pasta sheet and use a pastry cutter to cut out the ravioli into equal square shapes. Seal the edges of each ravioli well, squeezing out any air bubbles as you do so.

For the broth, bring the chicken broth, cep powder and wine to a boil. Add the leek, return the water to the boil and season with salt and pepper. Simmer for 8 minutes then add the ravioli and cook for 3 - 4 minutes or until the pasta is al dente.