Summary

Ingredients

For the dough:

• 300 g flour, double-handled
• 2 egg (s)
• 4 egg yolks

For the filling:

• 3 handfuls porcini mushrooms, dried
• 2 shallot (s)
• 2 teaspoons butter
• 150 g ricotta
• 1 egg yolk
• 3 cl white wine
• 3 tablespoon hazelnuts, chopped
• nutmeg
• salt and pepper

For drizzling:

• 100 ml olive oil
• 6 stalks parsley
• 0.5 teaspoon ½ sea salt, coarse
• 0.5 clove ½ garlic
• some pepper

Also:

• some parmesan, freshly grated
• 8 slices ham (San Daniele), thinly sliced
• some butter, brown
• Sea salt and pepper

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Instructions

1. Make a pasta dough from eggs, egg yolk and flour and let it rest in the refrigerator for at least 1 hour.
2. For the filling, soak the porcini mushrooms in approx. 150 ml of hot water for approx. 10 minutes, then remove and cut into cubes. Do not pour away the soaking water.
3. Finely dice the shallots and sauté in the butter, add the porcini mushrooms and sauté briefly. Deglaze with the white wine, add the soaking water of the mushrooms and let it boil down, the mixture should no longer be liquid, then season with salt and pepper. Let the mixture cool down.
4. Briefly roast the hazelnuts dry, then let them cool down. Mix the porcini mushroom mass with hazelnuts, ricotta and egg yolk and season again with salt, pepper and nutmeg.
5. Roll out the pasta dough and make ravioli with the filling, you will get about 36 pieces with ~ 5 cm &