Ravioli with Chanterelle Ricotta Filling

For the ravioli with chanterelle ricotta filling, first mix all the ingredients for the pasta dough in a bowl and knead into a smooth dough. Wrap the dough in plastic wrap and let it rest for about 20 minutes.

For the filling, finely chop the tarragon leaves. Peel and chop the shallots and garlic and sauté with the tarragon in butter and olive oil for 5-10 minutes. Set aside about 50 g of the chanterelles. Fry the remaining mushrooms in the pan. Leave to cool. Then mix with ricotta and season with salt, pepper and nutmeg.

Blend with a hand blender and place in the refrigerator to cool.

Divide the pasta dough in half and roll each out to a 1-2 mm thin sheet. Use a piping bag to pipe small heaps of pasta onto a pasta sheet at a distance of approx. 3 cm. Brush the spaces in between with beaten egg, then place the other pastry sheet on top and press the spaces firmly together. Separate the ravioli with a pastry wheel and place them on a work surface dusted with semolina.

Let the ravioli stand in a large pot of lightly boiling salted water for 2-3 minutes. When they have risen, cook for another minute.

Pick off sage leaves. Heat butter in a frying pan. Sauté sage leaves and walnuts. Add remaining chanterelles and sauté. Finally, add the blueberries and toss briefly in the pan.

Arrange the ravioli with chanterelle and ricotta stuffing on plates and sprinkle with juice.

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