Ravioli with mushroom and walnut filling

Ingredients for 4 servings:

• 300 g flour
• 2 eggs
• 3 egg yolks
• 1 tbsp oil
• 250 g mushrooms
• 1 garlic clove(s)
• 1 tbsp oil (walnut oil)
• 50 g walnuts
• salt and pepper
• nutmeg
• 1 bunch of basil
• 1 egg white
• 20 g butter
• 20 g flour
• 250 ml milk
• 100 g cream
• 50 g cream cheese spread

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Mix the flour, eggs, egg yolks, oil, and 1/2 teaspoon of salt and knead. Add a little water if necessary. Knead the dough until elastic. Wrap in foil and let rest overnight in the refrigerator. Finely dice the mushrooms. Chop the garlic. Briefly fry both in heated oil. Season with salt and pepper. Chop the walnuts and basil. Mix both with the mushrooms. Divide the dough into quarters. Roll each out into two sheets (approx. 35×15 cm). Place on a floured work surface. Place 1/2 teaspoon of filling on each sheet, about 4 cm apart. Brush with egg white. Place the other sheet on top and press around the filling. Using a round cutter (approx. 7.5 cm in diameter), cut out circles and press the edges together. Cook in salted water for about 3 minutes. Melt the butter and sweat in the flour. Deglaze with milk and cream. Melt the cheese in it. Season with salt, pepper, and nutmeg. Toss the ravioli in the sauce.