Ravioli with Ricotta and Chanterelle Filling

Pasta dough

1. Put the flour and salt in a bowl, mix well and make a well in the middle. Put the 4 eggs in the well and then knead very well with your hands to form an elastic dough. If necessary, add a little more water if it is too dry – or a little flour if the dough gets too moist.
2. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

filling

1. Brush the chanterelles with a vegetable brush and then cut them into very small cubes. Finely dice the shallot and finely chop the garlic.
2. Do not heat more than 2 tablespoons of oil in a pan, really hot and then fry the chanterelles in it very hot, some roasted aromas should develop. Add the shallot and garlic for the last 2 minutes, then put everything in a bowl and let cool down well.
3. When the chanterelles have cooled down, add the ricotta, egg yolks and breadcrumbs and mix everything very well. Season to taste with salt and pepper and then place in the refrigerator. The filling then attracts nicely and can be wonderfully portioned. I had them in the fridge one night. so it can be prepared well.,

Assembly and finish

1. Roll out the pasta dough thinly with the pasta machine and cut out circles with a circular cutter (approx. 8 cm in diameter). Spread some of the filling on top with a teaspoon, fold into semicircles, press the edges well and press the edges with a fork.
2. Then simmer the ravioli in sufficiently salted water for about 4 minutes, then drain and serve.
3. We had either sage butter or the oven tomato sauce from my KB: Spaghetti with oven tomato sauce