Ravioli and porcini the perfect match!!

Ingredients

For the dough

• 150g of Manitoba flour
• 150g of re-milled semolina flour
• 3 eggs
• Salt
• Pepper

For the filling

• 400 g of porcini mushrooms
• 1 chopped shallot
• 40 g of butter
• 1 tablespoon of chopped parsley (plus a few leaves for garnish)
• 3 tablespoons of extra virgin olive oil
• 3-4 tablespoons of béchamel sauce
• 40 g of grated Parmigiano

To season

• Melted butter
• Parmigiano reggiano

Directions

1. Clean the mushrooms by removing the earthy part of the stems and gently wiping them with a cloth, then slice them thinly.
2. Heat the olive oil in a non-stick pan and sauté the chopped shallot until soft.
3. Add the mushroom slices and cook them over high heat for 2-3 minutes. Season with a pinch of salt, a generous grind of pepper, and sprinkle with the chopped parsley.
4. Remove from the heat, mince with the mixer and transfer the mushrooms to a bowl (keeping 2 or 3 slices aside for garnish), and mix in the béchamel sauce.
5. Roll out the pasta into a thin sheet and distribute the filling, forming the ravioli.
6. Cook the ravioli in a large pot of salted boiling water, drain them al dente, and toss them with melted butter and grated Parmigiano.
7. Serve immediately, garnishing with parsley leaves and the reserved mushroom slices, if desired.
8. Enjoy!