Ravioli with Kitchen Herbs Ricotta Filling on a Bed of Chanterelles

Perhaps your new favorite bean dish:

Shape flour with wheat semolina on a surface, make a dent, add the yolks, the egg, a tiny bit of water and a tiny bit of olive oil, season around the edges with salt, white pepper and nutmeg and make a smooth dough. Wrap the dough in plastic wrap and rest.

Rinse cooled chanterelles, drain and dry on kitchen paper. Clean spring onions, cut into rolls. Mix ricotta with chives, diced tomatoes, parsley and a little thyme and season with salt and pepper.

Roll out the pasta dough thinly on a floured surface, cut out circles, brush the edge with ice cream spread (egg yolk and milk mixed). Form the ricotta mixture in the center, overlap the dough and press the edge with a floured fork.

Form the ravioli in boiling salted water, cook them, put them on paper towels and dry them. Then fry lightly in hot olive oil. Season the ravioli and add thyme.

Sauté the chanterelles in hot olive oil, season with pepper. Add the spring onions, sauté and season with salt. Arrange the chanterelles in the middle of the plate, spread the ravioli evenly on top and garnish with savory and thyme.

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