Potato ravioli with porcini mushrooms
Instructions
Boil potatoes and mash and mix with an egg and salt; fill with the mixture of squares of puff of fresh egg pasta and packing of subtle tug ravioli.
Cook in boiling salted water and toss with the mushrooms, drained and preammollati cooked in a pan with a little oil and garlic.
Stir the whole thing with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 200 g of flour
- 3 eggs
- 150 g of potatoes
- 40 g of grated parmesan cheese
- 50 g of dried mushrooms
- 1 clove of garlic
- Olive oil
- Salt
- Pepper