Mushroom Stuffed Ravioli

Sift the flour and arrange it in a fountain on a pastry board, form the classic hollow in the center and break the eggs. Mix the eggs well and work the dough with your hands, blending the flour and the eggs until your dough is smooth and elastic. Wrap the pasta inside the cling film and let it rest for about half an hour in the refrigerator.

In the meantime, prepare the filling and the white ragù. In a non-stick pan, fry the garlic clove in a drizzle of oil, add the chopped porcini mushrooms and mix well. Season with salt and pepper and wait for their water to evaporate. Turn off the heat, sprinkle with chopped parsley and let it cool. Transfer the cooked and cold porcini mushrooms to the blender, add the grated cheese and blend until you get a homogeneous mixture.

In the same pan, make a soffritto of celery, carrot and onion chopped with a drizzle of oil and butter, add the ground beef and brown well. De-glaze the meat with the white wine, let the alcohol evaporate, then season with salt and pepper. Turn off the heat of the ragù.

Roll out the pasta into a thin sheet and place, a couple of centimeters apart, small heaps of mushroom mixture (about a teaspoon). Cover with another sheet of fresh pasta and with your fingers eliminate the air around the filling. With the pasta cutter cut out the shape of the ravioli (square, round or half-moon depending on your taste).

Boil the ravioli in plenty of boiling salted water for a few minutes, until the pasta is cooked. Drain the ravioli and plunge them into the white ragù, mix well and if necessary add a few tablespoons of pasta cooking water.