in Austria

Styrian porcini mushroom ravioli

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Ingredients for 4 servings:

  • 100 g potatoes
  • 40 g flour
  • 1 egg yolk
  • 60 g butter
  • salt and pepper
  • 50 g porcini mushrooms
  • 10 g onion(s)
  • salt and pepper
  • Caraway seeds
  • Herbs of the season
  • nutmeg

Instructions

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

As a side dish to lamb fillets, as a fine starter or as a main course

Wash, boil, peel, and press the potatoes through a potato ricer. Add the remaining ingredients and mash into a fine dough. For the filling, sauté the onion, add the porcini mushrooms, season, and let cool. Roll out the dough, cut out shapes, fill with the porcini mushrooms, fold over, and seal the edges tightly. Cook in plenty of salted water for about 4 minutes. Melt a little butter, add the basil pesto, and toss the porcini mushroom parcels in it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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