Ravioli with eryngi
For the dough:
- Flour - 120 g
- Eggs - 1 pc
- Yolks - 2 pcs
- Olive oil - 1 tsp.
- Salt
- Eryngi - 200 g
- Butter - 20 g
- Shallots - 30 g
- Salt and pepper to taste
Method of cooking
1
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.
2
Cut the eryngi into small cubes and fry them in butter with shallots.
3
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.
4
Cook in salted boiled water - for 4 min.
serve with grated Parmesan cheese and fried herrings if desired.
serve with grated Parmesan cheese and fried herrings if desired.
