Local Mushroom Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Dough

   In a large bowl, combine the all-purpose flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. Knead on a floured surface for about 5-7 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 they are soft. Allow to cool slightly. In a mixing bowl, combine the sautéed mushrooms, tallegio cheese, crispy shallots, chives, salt, and pepper. Mix until well combined.

3. 3

   Roll Out the Dough

   After resting, divide the dough into quarters. Roll out each portion into thin sheets using a pasta machine or rolling pin.

4. 4

   Form the Ravioli

   Place a teaspoon of the filling onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of dough on top and press down to seal. Cut out the ravioli using a pasta cutter or knife.

5. 5

   Cook the Ravioli

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

6. 6

   Serve

   Plate the ravioli and sprinkle with grated Parmigiano-Reggiano. Optionally, drizzle with olive oil or garnish with extra crispy shallots and chives.