Local Miushroom Ravioli Recipe

Instructions

1. 1

   Prepare the Dough

   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet over medium heat, sauté the black trumpet mushrooms until soft and browned, about 5-7 minutes. Let cool slightly, then mix in the tallegio cheese and chopped chives. Season with salt to taste.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll out one piece at a time on a floured surface until very thin (about 1/16 inch thick).

4. 4

   Fill the Ravioli

   Cut the rolled dough into squares (about 3 inches). Place a teaspoon of the mushroom and cheese filling in the center of half of the squares. Brush the edges with water and place another square on top, sealing the edges tightly. Repeat with the remaining dough and filling.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

6. 6

   Serve

   Serve the ravioli warm, topped with crispy shallots and grated Parmigiano-Reggiano. Garnish with extra chives if desired.