Potato ravioli with finferli mushrooms

Ingredients:

• 400 g potato dough
• 250 g finferli mushrooms
• 1 tbsp marjoram
• 50 g brown butter
• 30 g grated parmesan
• ½ onion
• 1 garlic clove
• 1 tbsp butter
• 1/8 l cream
• 2 tsp chopped chives
• freshly ground pepper
• salt
• 120 g finferli mushrooms, sautéed

 

Wash the mushrooms and cut into small pieces. Peel the onion and the garlic, chop finely and sautee n butter. Add finferli, sautee for 2 minutes until juice is reduced. Add cream, salt, pepper and take off the stove. Add chives. The filling should have a thick creamy consistency. Roll out the potato dough until thin. Cut out 5 cm big round layers. Add the filling with a coffee spoon. Fold the dough into a half moon form and push the ends together. Cook in boiling salt water for 3 to 4 minutes. Take out of water and serve. Serve with sauteed finferli, the marjoram leaves, the parmesan and the brown butter.