A delicious mushroom dish for any occasion!
1. filling: Put the stracchino, the crumbled sausages and the pecorino in a suitable bowl.
2. add a tablespoon of finely chopped kitchen herbs and a finely chopped shallot sauteed in butter and mix everything together well.
3. pasta: press the cooked potatoes through the potato ricer and mix with the flour on the surface form. all together with the eggs, salt and a tablespoon of grated cheese to make a dough.
Roll out the dough to a thickness of 3 mm. At equal intervals, using a tsp, place a ‘mound’ of filling in the center of each dough (about 30 ‘mounds’). Place the pasta over the filling and cut out large crescent shaped ravioli with a wavy ground pastry wheel.
5. sauce: fry the sliced mushrooms in a dash of oil, together with the finely chopped herbs and the bay spice.
Add the soaked mushrooms, a tablespoon of flour, a dash of wine, 2 tablespoons of soup, salt and pepper. Cover and simmer for 20 minutes at a moderate temperature. Make the ravioli, mix with the sauce and finish with plenty of Parmigiano.