Porcini Ravioli – Ravioli with Porcini Mushroom Filling

Ravioli dough: Knead the flour with oil, water and salt to form a smooth dough (it takes 7-8 minutes to form a ball), drained for about 1 hour and let it rest in a cool place

Clean the stone mushrooms and cut into very small pieces, sweat in butter and leave to stand for about 5 minutes, then add to the cream cheese, season with salt, pepper and a little garlic. Possibly add some liquid cream, the mixture should be creamy, but not too runny.

Roll out the ravioli dough very thinly on the floured worktop and cut out circles with a diameter of approx. 8 cm. Place a small blob of the filling on top of each, brush the edges of the dough with water, fold them into crescents (or place another circle of dough - this will turn into round ravioli) and press the edges together with a fork.

Bring plenty of water to the boil, season with salt, bring the ravioli to the boil briefly and then let it steep (approx. 4-5 minutes).

The finished ravioli is served with melted butter - slightly browned (nut butter). If you like, you can sprinkle a few chopped and roasted walnuts or almonds on top. Or possibly cut the remaining porcini mushrooms into slices and fry them until they are golden yellow ... and add a little cream sauce (thicken the cream with a little flour, bring to the boil and season with a little thyme, salt, pepper and garlic) ... and maybe a little Parmesan over it ... To balance the calories, there is a colorful salad of carrots, beetroot (both grated), red peppers, endive, chicory, fresh snauerkraut, onions ... just dressed with a little olive oil.