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