Porcini mushroom ravioli

Recipe for 6 people

• 500 g flour
• 5 egg yolks
• 3 tablespoons olive oil
• 500 g fresh porcini mushrooms
• 1 small onion
• 1 garlic clove
• 2 tbsp chopped parsley
• Salt
• Pepper
• 250 g ricotta
• 4 tbsp Parmesan, freshly grated
• 2 medium potatoes
• 1 egg white
• 50 g butter
• 2 tbsp thyme leaves
• 150 g Parmesan cheese, freshly grated

1. Knead a pasta dough from the flour, egg yolk and 1 tbsp oil.
2. In the meantime, clean the fresh mushrooms, rub with kitchen paper and dice very finely. Peel and finely chop the garlic and onion. Heat the remaining oil and fry everything in it. Add the parsley, salt and pepper. Fry the mushrooms for 5 minutes until the liquid has evaporated, leave to cool. Boil the potatoes and mash finely. Mix the lukewarm mushrooms with the ricotta, potatoes and Parmesan, season with salt and pepper.
3. Roll out half of the dough into a 40 × 40 cm square. Place 1 teaspoon of filling on each square, about 5 cm apart. Beat the egg white. Brush the dough with it between the fillings. Roll out the remaining dough, place on top and press down. Use a clean kitchen towel to knock the air out of the pastry sheets. Use a pastry cutter (or cookie cutter) to cut out small pockets. Press the edges firmly so that no dough can leak out later.
4. Cook the ravioli for 3 mins. in lightly boiling salted water, drain. Melt the butter and thyme in a pan. Toss the ravioli in the hot thyme butter. Sprinkle with Parmesan cheese at the table if desired.

Mariano’s tip: Serve the porcini mushroom ravioli with finely sliced San Daniele ham (aged for 18 months), cream cheese foam and a few sautéed chanterelles. Simply delicious!