FOR 6 PEOPLE

DIFFICULTY ':
average

TIME:
1 hour

INGREDIENTS:

- 250 g flour
- 2 eggs
- 500 gr potatoes
- 500 g mixed mushrooms
- 150 g ricotta cheese
- 60 g parmesan
- 1 clove garlic
- 30 g butter
- 1 tablespoon chopped parsley
- 1 pinch nutmeg
- 10 g flour
- Salt

PREPARATION:

Prepare the dough mixing, on a pastry board, 250 grams of flour with 2 eggs. Meanwhile the dough rest a few minutes to devote filling, boil potatoes in salted water. When they are soft, drain, peel and mash with potato masher. Chop roughly one third of the mushrooms clean and missed a large skillet with butter, garlic and parsley. Add salt and remove from heat when they are browned. In a separate bowl mix the potatoes with ricotta, Parmesan, remaining finely chopped mushrooms and nutmeg. Browse by lying obtain discs of dough about 6 cm in diameter. Put some 'of filling on each disk, fold it in half and seal edges well. Cook ravioli in boiling salted water until al dente, drain and place in pan with the mushroom sauce. Serve.