Fried ravioli with mushroom filling

Ingredients for 4 servings:

• 230 g wheat flour
• 70 g durum wheat semolina
• 1 tsp salt
• 3 eggs
• 1 tbsp olive oil
• 350 g mushrooms, fresh
• 10 g wild mushrooms, dried, ground
• 1 shallot(s)
• 1 small chili pepper(s), red, hot
• some salt or herb salt
• some garlic powder
• 2 tbsp olive oil
• 50 g butter or margarine
• some sage leaves
• e.g. Parmesan
• n. B. spring onion(s)

Instructions

Working time approx. 2 hours; Rest time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 55 minutes

homemade

First, prepare the pasta dough: Combine flour, semolina, and salt in a large bowl. Add eggs and olive oil and knead until it is slightly glossy and has a consistency similar to modeling clay. Shape into a ball, cover, and let rest for about 35 minutes. Meanwhile, prepare the mushroom filling: Finely chop the cleaned mushrooms, peeled shallot, and deseeded chili pepper. Toss with olive oil and season with salt and garlic powder. The mixture can taste salty. Divide the pasta dough into 4-5 pieces and roll out thinly. This is best done with a pasta machine; a rolling pin will also work (it’s just more strenuous). If you have a ravioli mold or pasta cutter (like us), you’re in luck. Everyone else will have to cut out the shapes by hand! Place half a teaspoon (varies depending on the size of the mold) of the filling in the center of each piece of dough. Place a second, equally sized piece of dough on top (lightly moisten the underside) and press the edges shut. Bring a large pot of salted water to a boil. Once all the ravioli are filled and shaped, cook them in batches for a few minutes. When cooked, remove them from the water with a slotted spoon and let them drain briefly. Finally, briefly fry the ravioli in a large pan with butter or margarine and a few fresh sage leaves. Serve garnished with grated Parmesan cheese and finely chopped spring onions.