Ham Ravioli with Chanterelles

A great pasta dish for any occasion:

Preparation (about 40 min):

The dough: flour on a surface form and press a bulge. Add semolina, egg yolk, the whole egg and olive oil. Season with salt, pepper and nutmeg and add the mineral water. Knead everything together to form a dough, shape it into a ball and wrap it in cling film. Leave to rest in the refrigerator for about 120 minutes.

Mix well the ham cubes with parsley, thyme and garlic fresh cheese. Stir the egg yolks well with milk (ice cream spread).

Roll out the dough thinly on floured surface and cut circles out of the dough. Pile the cheese-ham mixture on top and brush the edge with ice cream spread. Overlap the dough and smooth the edge with a fork. Cook the ravioli in light, bubbling salted water for about three to four minutes. Now remove the pasta, drain well and fry briefly in hot olive oil.

Fry the cleaned chanterelles with the spring onions cut into rolls in hot olive oil, season with salt and pepper and arrange as a bed in a deep plate. Place the ravioli on top and sprinkle with Parmesan cheese and cress.

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