Ricotta Ravioli with Chanterelles, Salami and Thyme

Ingredients

• 400 g flour
• 3 eggs
• 2 egg yolks
• 2 tsp Olive oil
• 1 pinch salt
• 1 Garlic clove
• 250 g ricotta
• 1 egg yolk
• 250 g chanterelles
• 100 g mini salami (sliced)
• 34 tbsp olive oil
• pepper (ground)
• 1 tbsp fresh thyme

Instructions

1. 1.

   Knead the dough ingredients well and work into a firm dough, adding 1-2 tbsp water or flour if needed. Knead again, then wrap in plastic film and rest for 30 minutes. Roll out with a pasta machine, lay sheets on a floured surface, cut into 10x10 cm squares (using a grid if desired) and brush with water.

2. 2.

   For the filling, mix minced garlic, ricotta and egg yolk until smooth. Season with salt and pepper. Place a spoonful of filling on each square, fold over, pull corners back and press together to form ravioli shapes. Cook in lightly simmering salted water for 5-6 minutes.

3. 3.

   Meanwhile clean chanterelles and sauté with salami slices for about 3 minutes in hot olive oil, then pour over drained ravioli and sprinkle with pepper and thyme leaves before serving.