© Nailya Yakubova | Dreamstime
Proceedings
Pasta for the stuffed ravioli
Pour the flour onto a pastry board in a mound and add all the ingredients; knead the dough and finally roll out the pasta with a rolling pin. Cut out discs of fresh pasta 7 cm in diameter.
Stuffed ravioli: the filling
Slice and sauté the porcini mushrooms in a pan with butter, onion and garlic. Add the spices and adjust with salt and pepper. Fill the pasta discs with the filling, close them into half-moons and press the edges with a fork.
Cream sauce to dress the stuffed ravioli
Heat the milk with the cream and the bay leaf; sauté the sliced onions in ten grams of butter over moderate heat and, as they begin to turn golden, stir in the flour. Add the milk with the cream and the bay leaf, bring to a simmer over low heat and flavour with white wine, salt, pepper and fresh goat cheese. Blend everything and keep the sauce warm.
Preparation of the stuffed ravioli
Boil the ravioli in salted water, and as soon as they are cooked drain them and arrange them on the plate, sprinkle with fresh goat cheese and pour the sauce over them. Garnish the ravioli with chervil leaves and serve immediately.
