Ravioli with mushrooms (mushrooms) and hazelnuts
Prepare the dough for the ravioli as follows: in a large bowl put the flour, salt and beaten eggs with a fork. Make a dough until it becomes fine, and it comes off the hand. (About 10 min). Grease the dough with oil and cover with foil. plastic and a towel. Leave the dough to rest for no less than 30 minutes. In this way the dough loses its elasticity and can be easily stretched.
While the dough is resting, prepare the filling: in a bowl put the urda, the mushrooms cut with the knife, the egg, the parmesan and the spices to your taste. If you find it too soft, add the grated Parmesan with confidence. Roll out the dough with the rolling pin into a 2 mm sheet. Cut the dough into the desired shapes: 6cmx6cm squares or round (as I did) Put in a saccapoche (or nylon bag for disposable sweets) the filling and put on each square or disc about a teaspoon of filling. If it is very hot in the kitchen, I advise you to cover the dough with the filling with a towel, so that it does not dry out. If you happen to not be able to stick the ravioli. make the "socket". Close the ravioli in a square, rectangular or semi-round shape, and press the edges well so that they do not open when cooked.
In a 2-3 liter pot, boil water with salt. When the water boils, throw the ravioli inside. During this time, melt the butter in the pan and add the roasted hazelnuts beforehand. Let them flavor while you cook the pasta. When the ravioli are on the surface, leave them for another minute and take them out on the plates.
Pour the butter and hazelnut sauce and sprinkle with grated Parmesan cheese.