Cream-Filled Ravioli

Ingredients

• 250 g durum semolina
• 250 g wheat flour
• 4 eggs
• 2 egg yolks
• 0.5 tsp Salt
• cold water
• 200 g mascarpone
• 150 g Mushrooms
• 2 tbsp freshly chopped parsley
• 1 tbsp butter
• 3 tbsp white bread crumbs
• Salt
• black pepper (ground)
• 250 g green beans
• 200 g Cherry tomatoes
• 1 tsp thyme leaves
• 3 tbsp butter
• 40 g parmesan (block)

Instructions

1. 1.

   For the pasta dough, mix both flours on a work surface and sift. Create a well in the center and add the remaining ingredients. First stir with a fork in the well, gradually incorporating more flour from the edges. Then knead by hand from outside to inside, adding water if needed, until a smooth dough forms. Shape into a ball, wrap in plastic film, and rest for about 1 hour.

2. 2.

   For the filling, clean and finely chop mushrooms. Briefly sauté in 1 tbsp hot butter, season with salt and pepper, then mix with mascarpone, parsley, and bread crumbs. Adjust seasoning to taste.

3. 3.

   Roll out the pasta dough thinly using a pasta machine, cut into squares, fill, and press edges firmly together.

4. 4.

   Wash, trim ends of green beans, break into pieces, blanch in heavily salted boiling water for about 8 minutes until al dente, drain, shock in ice water, and set aside.

5. 5.

   Wash cherry tomatoes and halve them.

6. 6.

   Cook ravioli in plenty of boiling salted water for 4–5 minutes, lift with a slotted spoon, and drain. Whisk remaining butter, sauté thyme leaves, then toss cooked ravioli in the mixture. Add beans and tomato halves, warm briefly, and serve on preheated plates. Grate parmesan over the top with a microplane or truffle slicer and serve immediately.