Dough pockets with porcini filling for Easter

Ingredients

• 300 g flour
• 3 eggs
• 1 Egg white
• 0.5 bundle parsley
• 80 g Butter
• parmesan (for sprinkling)
• 200 g fresh porcini mushrooms
• 1 Shallot
• 1 Garlic clove
• 0.5 tsp freshly chopped rosemary
• 0.5 tsp freshly chopped thyme
• pepper (ground)
• 300 g ricotta
• 1 egg
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Combine the dough ingredients in a bowl and knead well together. If the dough is too dry, add a little cold water. Cover the dough and let it rest for about 30 minutes.

2. 2.

   For the filling, clean, grate, and finely chop the porcini mushrooms. Peel and finely chop the shallot and garlic, then sauté them in a hot pan with oil until translucent. Add the mushrooms and cook until the mushroom liquid has evaporated. Stir in the herbs, season with salt and pepper, and remove from heat. Mix the ricotta with the cooled mushrooms, egg, and Parmesan, and taste again.

3. 3.

   Roll out the dough on a floured surface and cut circles about 7 cm in diameter.

4. 4.

   Place 1 tsp of the porcini mixture in the center of each dough circle, brush the edges with beaten egg white, fold the circles into half-moons, and press the edges firmly together. Pinch the corners to form small pouches. Bring a pot of salted water to boil and cook the pouches in batches over low heat for about 5 minutes.

5. 5.

   Rinse the parsley, shake dry, pull leaves from stems, and roughly chop. In a pan melt butter, add the drained pouches with parsley, and toss briefly. Plate and sprinkle with Parmesan as desired.