Ingredients:

For +/- 4 people (32 pieces)

• 300 g flour (type 00 / pastry flour)
• 4 large eggs (or 5 small ones)
• 250 g oyster mushrooms
• 180 g goat cheese (1 log)
• 50 g finely chopped hazelnuts
• 1 red onion
• 100 g butter
• 1 lime
• 1 tbsp truffle oil (if desired)
• 2 tbsp olive oil
• Pinch of salt
• Pinch of pepper

Preparation:

First, we prepare the dough.

Place the flour on your work surface and make a well in the middle.

Add 3 to 4 eggs into the well. (Depending on the size of the eggs)

Mix everything together into a single mass using your fingers. If the dough becomes a bit too hard, you can add a little olive oil.

Once it is a uniform ball of dough, place it in the refrigerator for a while.

Meanwhile, we will make the filling. Finely dice the red onion.

Sauté the red onion in a pan with some olive oil.

Clean the oyster mushrooms and chop them finely.

Add them to the red onion.

Stir the oyster mushrooms regularly until they are cooked through.

Chop the goat cheese finely and add it so that it melts into the mixture.

Let everything cool down.

Finely chop the hazelnuts and add them to the filling along with the egg.

Season with pepper and salt.

Remove the dough from the refrigerator and divide it into 2 equal parts.

Roll both pieces of dough as thin and evenly as possible. Use a pasta machine or a rolling pin for this.

The trick is to get 2 equal-sized pieces that have the same shape.

Now the filling can be distributed onto one of the pasta sheets.

Create small mounds with a teaspoon, spaced about 3 cm apart.

Now place the 2nd sheet on top of the first one.

Press down firmly between the various mounds with your fingers.

Ensure there is no air left between the fillings.

Now you can cut the ravioli. Use a ravioli cutter for this.

Place the ravioli on a plate or cutting board and store them in the refrigerator.

Remove the ravioli from the refrigerator when ready to serve.

Boil 2 liters of water. Add olive oil so the ravioli do not stick.

When the water boils, add half of the ravioli. It is best to do this with a skimmer (see tip). Let the ravioli cook for about 7 minutes; until they are al dente.

Meanwhile, zest the lime.

Melt the butter and add the lime zest.

Remove the ravioli with the skimmer and place them in a colander. Now cook the other half until they are al dente.

Make sure the butter turns golden brown. Add truffle oil to your own taste.

Now remove the rest of the ravioli from the pot with the skimmer.

Divide the ravioli among the plates.

Drizzle with the butter sauce and serve.

Enjoy!

ZijTak tips:

Ravioli roller

To cut the ravioli, we use this dough roller from ZijTak.

Skimmer:

We used the round skimmer from ZijTak for this.