Knead the dough: Mix flour and salt. Beat eggs with olive oil and water. Gradually pour the egg mixture into the flour, and knead a springy, elastic dough. Cover the finished dough with a napkin and leave for 30 minutes.
Cut the eryngi into small cubes and fry them in butter with shallots.
Roll out the dough thinly, then cut it on a ravioli cutter or through a square ravioli cutter. stuff with mushrooms and seal all the edges of the dough.
Cook in salted boiled water - for 4 min. serve with grated Parmesan cheese and fried herrings if desired.
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