Ravioli with mushroom dough and mushroom cream cheese filling

For the dough:

Place the dehydrated mushrooms in a blender and blend it to a powder form. Pour over the water and set aside.

Mix flour and semolina in a bowl and salt and slowly combine in the water – mushroom mix. Mix it all together and kneed in for about 10 minutes. Let it rest for 10-15 minutes in a cool spot or in the fridge.

For the filling:

Cut in small pieces the celery root and mushroom combine it in a pan with olive oil, salt and pepper with thyme and bake it for 30 minutes at 180oC. When ready and soft, combine it in a bowl with the cream cheese and set aside. This is our filling.

When rested the dough should be firm. If it’s firm, then roll out to a thickness of 1,5mm. Then, cut into 6cm stripes. Fill the first strip with a he teaspoon of filling each ravioli leaving a space of 6 cm each time (the point is to create 6cm squares ravioli). Cover with the next stripe and pat the edges down and cut 6cm square ravioli.

For the sauce:

Sauté the mushrooms in the olive oil, pour in the white wine and let it for 1 minute. Then, add cream, thyme, salt and pepper and cook for 1 minute more. Last, add the cheese and set aside.

Boil the ravioli for 3 minutes in a big pot or in a smaller pot and put straight in the sauce (if boiled in bunches, place the ravioli in the sauce all together). Add a little bit from the pasta water and cook for 1 last minute.