For the pasta dough
150 gr of flour
3 egg yolks
½ tbs of virgin olive oil
a variety of fresh mushrooms
200 gr of porcini mushrooms
200 gr of cepes
200 g of Portobello mushrooms
200 gr orf button mushrooms
2 cloves of garlic
1 small glass of dry, white wine
150 gr of fresh ricotta cheese
4 egg yolks
80 gr of butter
Reggiano parmesan cheese, grated
Wipe all the mushrooms with a damp cloth and slice them.
Combine all the ingredients for the dough and knead until it becomes smooth and elastic.
Heat a little olive oil in a frying pan and sauté the garlic cloves, with skin.
Add the finely sliced mushrooms to the pan, cover, and reduce heat so that they don’t become too tough.
Pour in the wine and increase heat for 2 minutes, add salt and ground, white pepper.
Remove from heat and fold the fresh ricotta through the mushrooms.
Roll out the dough and cut into 8 rounds of 14 cm diameter each.
Keep 4 of the pastry rounds aside; fill the other 4 rounds with the mushroom mixture, but allow enough room for an egg yolk each.
Once the mushroom filling and the 4 egg yolks have been placed on the ravioli rounds, cover with the remaining 4 rounds. Press down the edges firmly with a fork to secure.
You now have 4 monoravioli; boil in plenty of salted, boiling water.
Burn the butter until it is hazelnut coloured.
Arrange a ravioli on each plate, sprinkle with grated parmesan and drizzle with the butter.