Mushroom and ricotta Ravioli
Make a well in the flour and break the eggs in the centre. Mix well or use a food processor. Shape the dough into a ball, wrap and chill for 30 minutes.
For the filling, chop the mushrooms finely and fry in olive oil. When golden brown, add the crushed garlic and chopped parsley. Set aside in a bowl and add the ricotta to the mushrooms.
On a floured work surface, take a rolling pin and roll out the pastry as thinly as possible. Divide the pastry into two strips.
On the first strip of pastry, shape small balls of filling by hand and spread them out 4 centimetres apart. Add the second strip on top.
Using a cookie cutter, cut out your ravioli.
Cook for two minutes in boiling water, remove with a skimmer and arrange on a plate.
Heat the butter in a frying pan over a low heat and add the sage leaves. Pour the hot butter, without the sage, over the ravioli and serve !
For 4 persons
For the ravioli dough:
For the filling: