Porcini mushroom and ricotta ravioli

Ingredients for 4 servings:

• 1 pack of pasta dough from the refrigerated section, approx. 500 g
• 20 g dried porcini mushrooms
• 100 ml water, lukewarm
• 1 shallot(s)
• 20 g butter
• 3 tbsp port wine
• salt and pepper
• 250 g ricotta
• 1 egg yolk
• 4 tbsp, heaped Parmesan, freshly grated
• 2 tbsp breadcrumbs
• n. B. Mushrooms, fresh, quantity and variety according to taste
• Butter for frying
• bacon cubes
• Parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

For the filling, soak the porcini mushrooms in lukewarm water. Finely dice the shallot. Squeeze the water out well and chop the porcini mushrooms finely. Reserve the soaking liquid. Melt the butter in a saucepan. Sauté the shallots and mushrooms for 2 to 3 minutes, then deglaze with port wine and add the soaking liquid. Simmer until the liquid has completely evaporated, then season with salt and pepper and let cool. Mix the ricotta with the porcini mushrooms, egg yolk, Parmesan cheese, and breadcrumbs and season with salt and pepper. Chill the mixture. Using a ravioli cutter, cut out round pasta circles from the pasta dough. Brush the edges of the circles with a little water and place a small spoonful of the filling in the center. Fold the ravioli together and seal them (I have a cheap press that you can use to both cut out the circles and fold and seal the ravioli; it works great!). Let the ravioli simmer in boiling water for about 5 minutes. Meanwhile, fry the cleaned fresh mushrooms in a dry pan, then set aside while warm. We prefer them in large pieces. In the same pan, fry the bacon cubes in butter. Remove the ravioli from the water and toss in the bacon butter. Serve with the fresh mushrooms and sprinkle with parsley.