Ingredients for Four Portions

For the ravioli dough
200 g strong white flour
2 eggs

For the filling
150 g fresh button mushrooms
50 g cèpe mushrooms
10 g chopped garlic
5 cl olive oil
100 g smoked mozzarella
2 g fresh oregano

For the cream sauce
50 g butter
20 g chopped shallots
15 cl white wine
40 cl fresh cream
Salt and pepper to taste

For the basil pesto
5 g pine nuts
2 g chopped garlic
15 cl olive oil
15 g basil leaves
Salt and pepper to taste

Method

The ravioli dough

• Make the dough, mixing the flour and the eggs. Knead the dough well
• Leave to rest for a while before using

• Clean and wash the mushrooms, slice them
• Heat olive oil, add the chopped garlic and sauté for a while. Then add the sliced mushrooms
• Continue to sauté on low heat till all the water has evaporated. Set aside to cool
• When the mushrooms have cooled, chop them very finely
• Chop the smoked mozzarella finely, then add it to the mushrooms. Mix well, add the finely chopped fresh oregano and season to taste with salt and pepper. Set aside

• Heat the butter in a saucepan, sauté the shallots to a golden colour. Deglace with the wine until reduced to half
• Add the cream and let simmer on low heat till the sauce has reached the required consistency. Season to taste with salt and pepper. Keep in a warm place

• Place all the ingredients in a blender and mix to a smooth paste

• Roll out the dough very thinly. Using a medium-size pastry cutter, cut out circles
• Put some of the filling in the centre, brush the edge of the circle with egg wash
• Fold the ravioli to form a half-moon, pressing the edges firmly to make sure they are sealed

• Boil the pasta in boiling salted water for about three minutes
• Take out and place on a cloth to get rid of the excess water
• Place on a serving plate, spoon over the cream sauce. Garnish with drops of pesto and place a fresh sprig of basil in the centre