Knead the ingredients into a dough, knead it for another 6 minutes and then let it rest for 30 minutes.

The day after the rest period, knead again for 3 minutes and roll out thinly.

Peel and dice the garlic and shallot, chop the mushrooms. Sauté shallot and garlic in 30 g butter, then fry the mushrooms in it for 5 minutes and season with salt and pepper.

Add the parsley and set aside. Mix the ricotta, nuts and Parmesan into the mushrooms and spread the mixture on top of the dough.

Put the ravioli in boiling salted water, bring to the boil briefly, then turn down the gear and let it steep for about 7 minutes.

Dissolve the yeast in the water, add the remaining ingredients for the dough and knead it for 5 minutes. Then bake at 220 ° C top / bottom heat for 55 minutes.

Cut all the ingredients for the topping into small pieces, mix together and then refrigerate. Just before serving, place on the bread that has been fried in oil.