Francobolli Ravioli with Robiola Cheese and Chanterlle Mushrooms

By Lonnie

Osteria past filling

Ingredients

• FILLING
• 3 1 oz. squares of Robiola Cheese
• 1 oz. Parmesan cheese
• 1 whole egg
• salt and pepper to taste
• CHANTERELLE/MUSHROOM BUTTER SAUCE
• 1 oz. European chanterelle mushrooms (cleaned)
• 3 oz. unsalted butter
• 1 oz. evtra virgin olive oil
• 1 clove garlic crushed
• 4-5 Thyme sprigs (leaves removed)
• 2 oz. pasta water
• Parmesan cheese, as needed
• Salt and pepper to taste

Preparation

Step 1

FILLING

Combine ingredients in a mixing bowl and whisk until smooth and place in a piping bag.

Rollout pasta dough to desired thickness (thinnest setting), fold in half and mark off edges.

Lightly mist the dough with water and pipe out a small amount of the filling, six in each column.

Fold dough over, and seal each ravioli by pressing out all air, cut with a fluted edge cutter into the size of postage stamps.

CHANTERELLE/MUSHROOM BUTTER SAUCE

Drop pasta and cook until done (only takes 2 minutes).

In a saute pan, heat olive oil and butter with the crushed garlic; once oil is hot, add the thinly sliced chanterelles and saute over medium heat seasoning with salt, pepper and thyme.

Add pasta water and butter and reduce till a sauce consistency.

Toss the ravioli in the sauce and plate.

Top with parmigiano cheese.