Porcini Ravioli

Have fun preparing this mushroom dish!

For the dough, knead all ingredients together until smooth. Cover and rest for about 1 hour. Peel onion, chop into small pieces. Clean, rinse, cut off the men’s mushrooms.

Heat a little butter in a frying pan, sauté the onion until translucent, add the mushrooms, season with salt and pepper and sauté. Extinguish with a dash of white wine, season with parsley and lovage. Empty into a sieve and drain. Now set aside to cool.

Roll out the pasta dough on a floured surface or with a pasta machine. Place small porcini mounds on half of the dough, brush the spaces in between with beaten egg and place the other half of the dough on top. Press well and then cut out with a round cutter. Press the edges firmly together again and place on a floured tea towel.

In a saucepan, boil water, season with salt, cook ravioli, drag 2 min. on low heat. Then remove with a lattice boat, toss in a frying pan with butter and the Parmesan, fold in the whipped cream and arrange on warm plates.

Tip: These ravioli can be served as a main course or as an accompaniment to fish and meat.

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