Ravioli with mushroom ham filling

Name: ravioli with mushroom ham filling
Cook time: 75 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 1 shallot; 1 toe garlic; 250 g Chestnut mushroom; 3 medium sized egg; 250 g patent wheat flour; tl salt; 60 ml traditional olive oil; 100 g parma ham; 20 g fresh flat parsley; 8 fresh sage leaf container 15 g; 60 g salted butter; 60 g Parmigiano Reggiano broken

Making Ravioli yourself difficult? Is a giant. This velvety variant with mushrooms, sage and butter is Italy at its best.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 pasta machine
1 ravioli maker

Directions

Chop the shallot. Cut the garlic finely and the mushrooms into slices.
Split 1 egg, the protein is not used. Mix the flour in a bowl with 2 eggs, the egg yolk, the salt and the oil.
Knead everything 5 minutes by hand, until the dough is elastic and soft.
Heat the oil. On low heat, fry the shallot and garlic 3 minutes. Raise the heat, add the mushrooms and brown in 3 minutes.
Allow the mushroom mixture to cool for 5 minutes. In the meantime, cut the parma ham into strips and finely chop the parsley. Cut the sage into strips.
Grind the mushroom mixture together with the ham and parsley in the food processor or with the hand blender. Divide the dough into 6 portions.
Take each portion at the widest position through the pasta machine. Fold the dough piece double and repeat 4-5 times on a thinner position.
Make a long thin dough piece from each dough portion. Place it on a flower-sprayed worktop; always cover with cling film.
Give the ravioli maker 3 to go where you are going to stick out the ravioli (about 8 per dough piece). Press the ravioli maker gently.
Divide the filling over all squares. Brush the dough around the filling with water with a brush. Put a second sheet of dough on it.
Press the dough around the filling. Extend the ravioli with the ravioli maker and squeeze the edges with your fingers.
Cook the ravioli in a large pan in boiling water with salt in 3 min. Until done. Drain and spread over 4 preheated plates.
Meanwhile, melt the butter on low heat. Add the sage, but do not let it color. Pour over the 4 plates.
Scrape or grate the cheese over it. Yummy! .