Summary

Ingredients

For the dough:

• 500g flour
• 2 teaspoons porcini mushrooms, dried and ground
• 4 egg (s)
• 2 egg yolks
• 4 tablespoon oil

For the filling:

• 100 g ham, (diced Kat ham)
• 2 shallot (s)
• some stalks thyme, fresher
• 75 g porcini mushrooms, dried
• 80 g ricotta
• Parsley, smooth
• some cheese, (grated pecorino)

For the sauce:

• 1 shallot (s)
• 2 tablespoons oil
• 100 ml white wine
• 100 ml poultry stock
• 100 g ricotta
• some wormwood, (Noilly Prat)
• Pepper, black
• salt
• 50 g ham, diced Kat ham

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Instructions

1. Soak the dried mushrooms in water.
2. Knead all dough ingredients and let rest for at least 30 minutes.
3. Place the mushrooms on a sieve and drain well. Catch the soaking water. This time I didn`t use it for the sauce as I wanted a light sauce. But I keep using it elsewhere.
4. For the pasta filling:
5. Lightly fry the diced ham and the finely diced shallots with thyme in a pan, remove from the pan and let cool down a little.
6. Squeeze out the boletus and chop finely. Withhold some mushrooms. These are later lightly fried and come over the finished pasta.
7. Mix the ham and shallots with the ricotta, parsley and the chopped mushrooms. Season with a little pecorino cheese and black pepper.
8. Roll out the dough thinly and cover with the filling. Place a second strip of dough on top and cut out or roll out the ravioli.
9. For the sauce:
10. Finely dice the shallot and fry lightly in oil (I used porcini mushroom oil), deglaze with white wine and poultry stock and add the rest of the ricotta and let it reduce a little. Add a shot of Noilly Prat and froth up vigorously with the hand blender. Season to taste with black pepper and salt.
11. Briefly fry the retained porcini mushrooms in hot oil with some ham.
12. Cook the ravioli in boiling salted water for about 3-5 minutes. Pouring off.
13. Arrange in a pasta plate. Pour the white wine foam over the ravioli. Top with the porcini mushrooms and bacon.