Ravioli with Mushroom Ricotta Filling

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 200 g mixed mushrooms (porcini, chanterelles, button mushrooms)
• 1 onion
• 1 tbsp Olive Oil
• 250 g ricotta
• 50 g grated pecorino
• Salt
• Pepper (freshly ground)
• nutmeg
• 40 g Butter
• 50 g Parmesan
• 0.5 bunch thyme (for garnish)
• flour (for the work surface)

Instructions

1. 1.

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

2. 2.

   Clean and finely chop the mushrooms. 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 allow to cool slightly before mixing with ricotta and pecorino; season with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 1–2 mm.

4. 4.

   Place half of the dough in 3‑cm intervals, spoon 1–2 tsp filling onto each piece, cover with the remaining dough. Press around the filling to seal and cut into ravioli with a pastry cutter or knife.

5. 5.

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

6. 6.

   Meanwhile melt the butter. Use a slotted spoon to lift the ravioli, drain them, and arrange on preheated plates.

7. 7.

   Drizzle with the melted butter, sprinkle with coarsely chopped thyme, and shave parmesan over the top with a cheese slicer or truffle grater.