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Porcini Mushroom Ravioli

by Susann
written by Susann 1.8K views

I love porcini mushrooms. The warm earth that warms the belly so beautifully in autumn. I prefer to eat them with a few drops of olive oil and grated pecorino so that the aroma does not falsify.

Porcini Mushroom Ravioli

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 300g noodle dough
  • 100g dried porcini mushrooms
  • 6 brown mushrooms
  • 1 shallot and 1 clove of garlic .
  • 2 tablespoons grated pecorino sardo
  • Himalaya salt and cayenne pepper

Instructions

  1. Soak the dried porcini mushrooms in water for approx. 1 hour.
  2. After that cut the brown mushrooms very small together with the drained porcini mushrooms.
  3. Cut 1 shallot and 1 clove of garlic also very small
  4. Add 2 tablespoons grated pecorino sardo
  5. Season with Himalaya salt and cayenne pepper
  6. Mix the mixture well by hand or spoon
  7. Cut the pasta dough into 16 rectangular strips and place a spoonful of the filling in the middle of the pastry biscuit. Brush the edges with lukewarm water and form small packets.
  8. Place in a gratin dish, cover with water and bake in the oven for 15 - 18 minutes.  Or cook in a large pan in salted water until soft.