Mushroom Ravioli
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 2 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- For the filling
- 1 shallot
- 200 grams Horn of plenty mushroom
- 200 grams button Mushroom
- 1 Tbsp butter
- 1 egg yolk
- 1 Tbsp freshly chopped thyme
- 2 Tbsps grated Parmesan
- 2 Tbsps White bread crumbs
- salt
- peppers
- For serving
- 250 grams Chanterelle
- 2 Tbsps butter
- 2 Tbsps freshly cut Fresh herbs (such as sage and basil)
- salt
- peppers
- thyme (for garnish)
Preparation steps
For the dough, knead the flour, the eggs and the oil with the salt into a smooth, pliable dough. If necessary, add some more water or flour. Shape the dough into a ball and wrap in plastic wrap. Let rest for about 30 minutes.
For the filling, peel the shallot and chop finely. Clean the mushrooms and dice into very small cubes. Sauté the shallots in the hot butter until translucent. Add the mushrooms and saute until the remaining liquid evaporates. Remove from the heat and mix into a bowl with the egg yolks, thyme, parmesan and breadcrumbs. Season with salt and pepper and let cool.
Knead the dough again and roll out thinly with a pasta machine or, with a rolling pin onto a lightly floured surface . Set approximately 1 teaspoon of the filling about 5-6 cm (approximately 2 inches) apart onto the dough. Cut out circles (diameter 5-6 cm) (approximmately 2 inches) with a cookie cutter. Brush the edges with water and fold the circles together. Pinch the edges together well. Let rest, covered, on a floured surface for about 1 hour. Then cook in boiling, salted water for about 5 minutes, until al dente.
Clean the chanterelle mushrooms and cut into slices. Sauté in the hot butter for 2-3 minutes. Add in the herbs and season with salt and pepper. Add the drained ravioli with a little of the cooking water to the pan, and then arrange on plates.
Serve, garnished with thyme sprigs.
