Styrian Boletus Ravioli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g potato (s)
- 40 grams flour
- 1 egg yolk
- 60 g butter
- salt and pepper
- 50 g porcini mushrooms
- 10 g onion (s)
- salt and pepper
- Caraway seed
- Seasonal herbs
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash, boil, peel and press the potatoes through the potato press. Add the remaining ingredients and work into a fine dough. For the filling, sauté the onion, add the porcini mushrooms, season and leave to cool. Roll out the dough, cut it out, fill it with the porcini mushrooms, fold it shut and close the edge well. Cook in enough salted water for about 4 minutes. Melt some butter, add the basil pesto and toss the porcini mushroom pockets in it.
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