Ravioli with mushroom filling

Ingredients for 2 servings:

• 300 g wheat flour or pasta flour
• 2 eggs
• 2 tsp oil
• 4 tbsp water
• 2 tbsp olive oil
• 40 g porcini mushrooms, dried, soaked, drained and finely chopped
• 6 mushrooms, washed, finely chopped
• 3 garlic cloves, squeezed
• 2 tbsp parsley, finely chopped
• 1 tbsp thyme leaves
• 1 cup sour cream
• salt and pepper
• 1 cup of cream (half-)
• 6 tbsp Parmesan
• 1 tsp thyme
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Dough: Place flour in a bowl, beat egg, oil, and water well, add to the dough, mix, and knead into a smooth, supple, and elastic dough. Form into a ball and let rest under a hot, rinsed bowl at room temperature for about 30 minutes. Filling: Heat olive oil, steam all ingredients except the cream. Remove from the pan, let cool, and mix in the sour cream and season. Transfer to a piping bag. If you don’t have one, don’t worry; you can also use a spoon. The dough is a little difficult to roll out, but it works. You can shape the ravioli however you like. I use a ravioli cutter for this. Roll out one half of the dough. Spread the filling on it, brush the edges with beaten egg. Roll out the second half of the dough, place it on top, and cut out ravioli. Cook the finished ravioli in hot water for about 5 minutes, until al dente. Caution: The water shouldn’t be bubbling, or the ravioli will burst. Sauce: Heat the half-and-half cream, stir in the Parmesan cheese, add the thyme, season, and add to the cooked ravioli.