Mushroom-Filled Ravioli

Ingredients

• 250 g mixed forest mushrooms (as available)
• 2 shallots
• 1 tbsp butter
• 150 g ricotta
• Salt
• Pepper (freshly ground)
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Step 1: Sift the flour onto a work surface and form a well in the center. Add eggs, olive oil, and half the salt to the well and whisk.

2. 2.

   Step 2 + 3: Gradually incorporate the flour into the egg mixture until combined.

3. 3.

   Step 4: Knead into a smooth, elastic dough. Wrap in plastic wrap and rest for about 30 minutes.

4. 4.

   Step 5: While the dough rests, clean and finely chop the mushrooms. Peel and dice the shallots. Heat butter in a pan, lightly brown the mushrooms and shallots. Let cool, then mix with drained ricotta, seasoning with salt and pepper. Stir in breadcrumbs and let sit for 15 minutes; chill until ready to use.

5. 5.

   Step 5 + 6: Knead the dough again and roll out into thin sheets on a floured surface.

6. 6.

   Step 7: Dust with flour and cut into rectangles about 8 x 10 cm.

7. 7.

   Step 8 + 9 + 10: Spread filling onto half of the squares, leaving an edge. Cover with remaining dough squares and press edges together to seal.

8. 8.

   Cook in plenty of boiling salted water for 4-5 minutes, drain, and serve with sauce or toss in hot butter.