Chanterelle Ravioli with ricotta and Parmesan cheese

Recepetet done on frozen mushrooms, but it corresponds to approximately 1 liter of fresh mushrooms

4 portions

Ingredients:

Pasta dough:

• 200 grams of wheat flour
• 2 eggs
• ½ teaspoon salt

Filling:

• 200 grams mushrooms, fried weight, works with other wild mushrooms as well.
• 1 msk smör
• 250 grams of ricotta cheese
• 4 tablespoons grated Parmesan cheese
• 1 msk rostade pinjenötter
• 1 tablespoon Pumpkin seed oil
• 1 egg
• Salt
 & peppar

To do this:

1. Lägg ingredienserna för degen i en matberedare och kör den tills degen samlat sig i en stor klump. Samla ihop degen och lösa bitar i matberedaren. Knåda ihop till en boll och täck med plastfilm och lägg i kylen medan du gör fyllningen.
2. Chop the mushrooms into rough pieces and fry in butter until all water has evaporated and the mushrooms become solid in consistency. Add salt and pepper.
3. Mix the ricotta with grated parmesan cheese, toasted and chopped pine nuts, Pumpkin seed oil and eggs and season with salt and pepper.
4. Add the cooled sponge and place in the fridge while the dough is rolled out, or run in the pasta machine.
5. Finns pastamaskin körs ¼ del av degen åt gången mellan valsarna ner till smalaste inställningen. Mjöla degen mellan varje varv i pastamaskinen så den inte klibbar ihop. Kavlas degen kan hälften av degen användas. Kavla tills degen är ett par mm tunn, eller så tunt det går. Mjöla degen så den inte fastnar i bänk och kavel.
6. Cut the utkvlade dough into strips about 15-20 cm.
7. Add 1 tablespoon of filling in a row on the cut dough with a few centimeters. When the Helan degstrimlan is filled folded edge overfilling. Squeeze out all the air around the filling and then cut out the ravioli. Press edges together with a gaffen and cut away any excess paste so they get a nice shape.
8. Boil in salted water for 4-5 minutes.
9. Serve with a vinaigrette of balsamic vinegar and hazelnut oil, or just with a little grated parmesan cheese and a dash of good olive oil.