Ravioli Filled with Potato, Ricotta and Porcini Mushrooms

Method

1. To prepare the filling, boil potatoes until tender, then peel and mash them.
2. Soak dried porcini mushrooms in warm water for about 10-15 minutes until rehydrated. Drain and chop finely.
3. In a bowl, combine the mashed potatoes with an equal amount of ricotta cheese, chopped porcini, finely chopped sage, salt, and pepper. Mix well and set aside.
4. For the pasta dough, place 300g of 00 flour on a work surface, make a well, and crack 3 eggs into the center. Gradually incorporate the flour into the eggs, then knead until smooth. Wrap in plastic or cover with a cloth and let rest for about 30 minutes.
5. While the pasta rests, make the sauce: thinly slice prosciutto crudo. Finely chop a shallot.
6. In a pan, melt a knob of butter over low heat. Add the shallot and cook until soft. Add the strained water from the mushrooms and increase heat to reduce slightly.
7. Pour in fresh cream, stir, then add the sliced prosciutto. Turn off the heat immediately—do not cook the prosciutto, only let its flavor infuse. Season with pepper if needed (prosciutto adds salt). Set aside.
8. Roll out the pasta dough with a pasta machine, gradually reducing the thickness to the second-to-last setting. The dough should be thin but not too thin to avoid tearing.
9. Place small mounds of filling on one half of the pasta sheet, spacing them evenly. Fold the other half over, press gently to seal, and cut between the mounds with a knife or pastry wheel to form ravioli. Ensure no air pockets remain.
10. Bring a large pot of salted water to a boil. Drop the ravioli in and cook for about 2-3 minutes, until they float.
11. Meanwhile, gently reheat the sauce. Drain the ravioli and add them directly to the sauce. Toss gently to coat.
12. Serve the ravioli, garnishing with fresh sage leaves.