for 4 person

Filling

100 g	mushrooms
100 g	king oyster mushrooms
100 g	porcini mushrooms
1 tbsp	olive oil
100 g	ricotta
40 g	Parmesan
1	egg yolk
½ tbsp	sage, finely chopped
¼ tsp	salt
a little	pepper

Ravioli

2	rolls of pasta dough
1	egg white, beaten

Cook the ravioli

salted water, boiling

To assemble

a little	clarified butter
100 g	mushrooms, thinly sliced
100 g	king oyster mushrooms, thinly sliced
50 g	butter
30 g	walnuts, coarsely chopped
10	sage leaves

How it's done

Filling

In a food processor, finely chop the mushrooms. Heat the oil in a frying pan and sauté the mushrooms for approx. 15 mins. until the resulting liquid has almost completely evaporated, allow to cool a little. Mix the mushrooms with the ricotta, parmesan, egg yolk and sage, season.

Ravioli

Unroll the pasta dough, cut in half lengthwise. Spoon 1 tbsp of the filling on the bottom halves of the strips of dough, evenly spaced. Brush the upper halves of the pasta strips with a little egg white, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli with a pastry wheel. Press the edges with a fork.

Cook the ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.

To assemble

Heat the clarified butter in a pan. Sauté the mushrooms for approx. 5 mins. Add the butter and heat until it foams and smells slightly nutty. Add the nuts and sage leaves and fry for approx. 3 mins. Add the ravioli, mix carefully.

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