Our ravioli with chanterelles

Chanterelles are sprouting from the ground in the forest right now. Many tasty dishes can be prepared from them.
Today our chef Rocco Ferraro tells you one of his best recipes: Ravioli with chanterelles

2 kg of basic egg pasta dough
500 g chanterelles
250 g ricotta
150 g breadcrumbs
250 g parsley
salt and pepper
thyme and rosemary
butter
garlic – according to taste

Simmer the chanterelles with some butter, thyme, rosemary and garlic for some time. Then mix with the other ingredients and mince. We use a meat grinder for this.
Roll out the dough and cut out circles. Place a spoonful of filling on top and close.

For those who prefer to eat the ravioli rather than make them, they are available every day for lunch at the Bear Restaurant. Drop by!