Recipe Mushroom Ravioli

Our chef Thomas Schmid has a special kitchen secret for you!

You can cook the delicious dish at home or get spoiled at Restaurant Sundowner No. 98 by design & wellness Hotel Alpenhof ****S. The perfect wine recommendation is inclusive!

Recipe for mashroom Ravioli

500 g flour

5 eggs (size M)

100 ml olive oil

Some water as required

salt

Mix all ingredients, pack it in aplastic wrap and let it chill in the fridge for a minimum of 1 hour

½ kg Ravioli (pasta) dough

1 onion

100 g butter

250 g crème cheese

50 g Parmesan cheese freshly grated

salt|pepper|garlic

thyme|parsley

Wash the mushrooms, cut them and lightly sauté in butter with small cut onions until the water is evaporated.

Let the filling cool for a bit, then mix it coarsely with a hand blender, add crème cheese and salz, pepper, parmesan cheese, garlic, thyme and parsley.

Then roll out the rested pasta dough, cut out round plates and fill them with the Ravioli filling

After that, clapp them together and press the edges with the fingers or use a ravioli former.

Let the finished Ravioli brew for 5 minutes in salt water.

Secret tipp from our chef Thomas Schmid