Potato ravioli with St. George’s mushrooms

Type of recipe: First courses

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Preparation method:

For the filling: in a bowl, mix the boiled and mashed potatoes with the Parmesan cheese, egg, Pecorino cheese, nutmeg, salt and pepper.

For the pasta: place the flour on a pastry board and make a well in the centre. Add the whole eggs and salt and knead to form a ball. Cover and allow to rest. Roll out the pasta until fairly thin. On one side of the sheet of pasta place a little filling at regular intervals. Fold the sheet of pasta over and press down to ensure that the ravioli are well sealed. Cut out using a pastry wheel.

For the sauce: melt a little butter in a saucepan, chop the St. George’s mushrooms finely and cook lightly in the butter. Keep some raw mushrooms aside to garnish the dish.

Cook the ravioli in abundant salted water and drain when still al dente. Toss in the pan with the cooked St. George’s mushrooms. Serve in a large dish with a sprinkling of ground pepper and garnish with the raw mushrooms.

Preparation method:

For the filling: in a bowl, mix the boiled and mashed potatoes with the Parmesan cheese, egg, Pecorino cheese, nutmeg, salt and pepper.

For the pasta: place the flour on a pastry board and make a well in the centre. Add the whole eggs and salt and knead to form a ball. Cover and allow to rest. Roll out the pasta until fairly thin. On one side of the sheet of pasta place a little filling at regular intervals. Fold the sheet of pasta over and press down to ensure that the ravioli are well sealed. Cut out using a pastry wheel.

For the sauce: melt a little butter in a saucepan, chop the St. George’s mushrooms finely and cook lightly in the butter. Keep some raw mushrooms aside to garnish the dish.

Cook the ravioli in abundant salted water and drain when still al dente. Toss in the pan with the cooked St. George’s mushrooms. Serve in a large dish with a sprinkling of ground pepper and garnish with the raw mushrooms.