Ravioli with mushroom filling

Ingredients for 2 servings:

• 150 g wheat flour type 1050
• 1 egg(s), size M
• 3 tbsp egg whites
• 1 tbsp extra virgin olive oil
• 1 pinch of nutmeg powder
• 1 tsp vegetable broth (strong bouillon)
• n. B. Extra virgin olive oil for brushing
• 150 g king oyster mushrooms
• 1 tbsp extra virgin olive oil for frying
• 2 medium-sized garlic cloves, fresh
• 1 tbsp celery leaves, fresh or frozen
• 1 tbsp breadcrumbs
• 2 tbsp sour cream
• n. B. Salt and pepper, black , to taste
• 1 egg yolk for brushing
• 2 tbsp butter
• 2 tbsp Parmesan, finely grated
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes

Ravioli di Funghi – a hearty side dish to meat and fish dishes

For the dough, mix some of the flour with the egg, olive oil, nutmeg, and broth. While kneading, add the remaining flour and egg white a tablespoon at a time. Depending on the flour’s ability to swell, more or less egg white may need to be added. Once the dough is smooth, shape it into a ball, brush it with olive oil, and let it rest for 1 hour. Meanwhile, for the filling, clean the king oyster mushrooms with a brush (DO NOT wash them). Chop the mushrooms and fry them in hot oil until the liquid has evaporated. Press in the garlic cloves and add the celery. Sauté briefly, then remove from the heat and let cool slightly. Place the mushroom mixture in a blender and pulse at the lowest speed for 40 seconds. Mix in the breadcrumbs and sour cream, and season with salt and pepper. Refrigerate. Shape the dough ball into a log, cut into approximately 3 cm thick slices, and roll them out into rectangles approximately 1-1.5 mm thick. Brush two sheets each with the beaten egg yolk and place the filling in small portions, about 1.5 cm apart. Cover with the second sheet of pasta and gently press the filling into the spaces. Cut out the dough squares and press the edges firmly together. Cook the ravioli in plenty of simmering salted water for about 5 minutes. Sprinkle with melted butter and Parmesan cheese, garnish, and serve warm.