Mushroom Soup with Ravioli

Ingredients

• 1 l poultry broth
• 2 tsp porcini powder
• 125 ml dry white wine
• 1 stalk leek (thin, long)
• 350 g fresh small porcini mushrooms
• 2 tbsp butter
• 1 pack mushroom ravioli (500 g ready product, refrigerated) or homemade
• Salt
• Pepper (freshly ground)
• chervil (for garnish)
• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 200 g mushrooms
• 1 onion
• 1 tbsp Olive Oil
• 250 g ricotta
• 50 g grated pecorino
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Bring broth, white wine and porcini powder to a boil. Wash the leek, trim and slice into thin rings, then add to the soup with the ravioli. Bring to a boil again and let cook according to package instructions. In the meantime clean the mushrooms, cut off stems and slice into rounds. Heat butter and quickly brown the mushrooms in both directions until golden, seasoning with salt and pepper. Spread the mushrooms on shallow plates, remove the ravioli from the broth with a slotted spoon and place them on the plates. Top with a little hot broth and sprinkle with chervil leaves before serving.

2. 2.

   For homemade ravioli, knead flour, eggs, oil and 1 tsp salt into a smooth, pliable dough. Add water or more flour if needed. Shape the dough into a ball and let it rest covered for about 30 minutes.

3. 3.

   Rub the mushrooms with kitchen paper, peel if necessary, and finely chop. Peel and finely chop the onion. Heat oil in a pan. Sauté the onion until translucent, add the mushrooms and stir constantly over medium heat until the liquid evaporates, then cool slightly before mixing with ricotta and pecorino. Season with salt, pepper and nutmeg.

4. 4.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to about 3 mm thickness.

5. 5.

   Take half of the dough and place 1–2 tsp filling every 3 cm, then cover with the remaining dough. Press the dough around the filling firmly and cut out ravioli with a pastry cutter or knife.

6. 6.

   Cook the ravioli in boiling salted water for 3–4 minutes until al dente.