Porcini Ravioli with Sage Butter

Ingredients

• 300 g wheat flour
• 3 eggs
• 2 tbsp olive oil
• Salt
• flour (for working)
• 2 shallots
• 1 Garlic clove
• 250 g porcini mushrooms
• 20 g butter
• 2 tbsp breadcrumbs
• 1 tbsp chopped flat-leaf parsley
• pepper (ground)
• 1 egg
• 1 handful sage leaves
• 60 g Butter
• 3 tbsp olive oil

Instructions

1. 1.

   For the dough, sift flour onto a work surface and create a well in the center. Beat the eggs and pour them into the well. Add olive oil and ¼ tsp salt, then mix with increasing amounts of flour from the center outward until a smooth, firm dough forms. Knead by hand until smooth, shape into a ball, wrap in plastic wrap, and chill in the refrigerator for 2 hours.

2. 2.

   For the filling, peel and finely dice shallots and garlic. Clean and chop mushrooms; remove stems from large porcini. Heat butter in a pan, sauté garlic and shallots until translucent. Add mushrooms and cook at high heat, turning occasionally, for about 5 minutes until lightly browned. Remove from heat, stir in breadcrumbs and parsley, season with salt and pepper, then let cool to room temperature.

3. 3.

   Roll dough thinly on a pasta machine, dust with flour. Cut squares of 6‑8 cm edges and place filling in the center of each square. Beat an egg and brush the edges of the squares with it. Fold over to form triangular ravioli, pressing edges firmly to seal. Boil ravioli in salted water for 1‑2 minutes.

4. 4.

   Meanwhile, wash and dry sage leaves. Heat butter and olive oil in a pan, add sage leaves, and sauté briefly. Drain ravioli, add them to the sage butter, and toss for 1‑2 minutes. Season with salt, plate, and sprinkle with pepper.