Porcini mushroom ravioli with parsley oil, Parmesan and San Daniele ham

Ingredients for 4 servings:

• 300 g flour, double-handled
• 2 eggs
• 4 egg yolks
• 3 handfuls of porcini mushrooms, dried
• 2 shallots
• 2 tsp butter
• 150 g ricotta
• 1 egg yolk
• 3 cl white wine
• 3 tbsp hazelnuts, chopped
• nutmeg
• salt and pepper
• 100 ml olive oil
• 6 sprigs of parsley
• ½ tsp sea salt, coarse
• ½ clove(s) garlic
• some pepper
• some Parmesan, freshly sliced
• 8 slices of ham (San Daniele), thinly sliced
• some butter, brown
• Sea salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Make a pasta dough from the eggs, egg yolks, and flour and let it rest in the refrigerator for at least 1 hour. For the filling, soak the porcini mushrooms in about 150 ml of hot water for about 10 minutes, then remove and dice. Do not discard the soaking water. Finely dice the shallots and sweat in the butter, add the porcini mushrooms and cook briefly. Deglaze with the white wine, add the mushroom soaking water, and simmer until reduced; the mixture should no longer be runny. Season with salt and pepper. Allow the mixture to cool. Briefly dry-roast the hazelnuts, then allow to cool. Mix the porcini mushroom mixture with the hazelnuts, ricotta, and egg yolk, and season again with salt, pepper, and nutmeg. Roll out the pasta dough and make ravioli with the filling. You will need about 36 ravioli, each about 5 cm in diameter (). To make the parsley oil, puree the parsley with garlic, salt, and olive oil in a blender. Season with pepper and a little more salt, if desired. Cook the ravioli in salted water for about 8 minutes. Then, toss in a little brown butter, if desired, and serve on warmed plates. Drizzle with parsley oil, top with ham strips and Parmesan shavings, and sprinkle everything with a little pepper and coarse sea salt.