Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen)
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.
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Ingredients
- 1 tbsp. olive oil
- 1⁄2 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 1⁄2 cup trimmed, finely chopped chanterelles (about 2 oz.)
- Salt
- freshly ground black pepper
- 1 tsp. finely chopped flat-leaf parsley
- 2-3 russet potatoes (2 lbs.), peeled and cut into 2" chunks
- 1 1⁄2 cups "00" flour
- 1 tsp. sweet wine, such as moscato
- 4 egg yolks
- 2 tbsp. olive oil
- 1⁄2 lb. chanterelles, trimmed, larger ones torn into small pieces
- 4 tbsp. butter
- 1⁄4 cup grated parmigiano-reggiano
- 1⁄4 cup small sprigs flat-leaf parsley
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