Ravioli filled with porcini | Carlo Florence chef

Ingredients

• 150g of Manitoba flour
• 150g of re-milled semolina flour
• 3 eggs
• Salt
• Pepper
• 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
• Melted butter
• Parmigiano reggiano
• Clean the mushrooms by removing the earthy part of the stems and gently wiping them with a cloth, then slice them thinly.
• Heat the olive oil in a non-stick pan and sauté the chopped shallot until soft.
• 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.
• 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.
• Roll out the pasta into a thin sheet and distribute the filling, forming the ravioli.
• Cook the ravioli in a large pot of salted boiling water, drain them al dente, and toss them with melted butter and grated Parmigiano.
• Serve immediately, garnishing with parsley leaves and the reserved mushroom slices, if desired.
• Enjoy!
• First courses