Ravioli with mushroom filling

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• e.g. salt and pepper
• 1 shallot(s)
• 1 garlic clove(s)
• 250 g mushrooms or porcini mushrooms
• 70 g butter
• 2 tbsp parsley, chopped
• 100 g ricotta
• 2 tbsp walnuts, ground
• 2 tbsp Parmesan, grated
• 3 sprigs sage
• 100 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 47 minutes

Knead together the flour, eggs, and 1/2 teaspoon of salt. Peel and dice the garlic and shallot. Clean and chop the mushrooms. Sauté the shallot and garlic in 30g butter, then fry the mushrooms for 5 minutes and season with salt and pepper. Add the parsley and set aside. Halve the dough, roll it out thinly, and place it on a ravioli dish. Mix the ricotta, nuts, and 2 tablespoons of grated Parmesan cheese into the mushrooms and place small mounds of the mixture on the dough. Place the second sheet of dough on top and press firmly into the gaps. Separate the ravioli. Place the ravioli in boiling salted water and bring to a boil briefly. Then reduce the heat and let the ravioli stand for about 7 minutes. Brown the sage in the remaining butter and pour it over the ravioli to serve. Sprinkle with Parmesan cheese and serve.