Ravioli stuffed with mushrooms and chard in gorgonzola sauce

Preparation steps

• PREPARING THE DOUGH FOR RAVIOLE I took the recipe I was working on from the famous Pellaprat, but it didn't turn out very well because all the flour didn't stick together and the dough fell apart. I found all kinds of recipes, with water, without water, less eggs, more eggs ... In the end I fixed the dough until I got something similar to what I knew the dough should look like. The ingredients I will list for the dough are the ones I eventually managed to make the ravioli with, but I warn that I wasn’t exactly happy with it.
• Place the flour on the work surface, make a hollow in the middle, like a volcano, in which you will later put eggs.
• Beat the eggs with a fork, add salt and oil and pour into the flour cavity.
• Start slowly, mix the eggs and flour lightly and make sure that the flour mounds do not collapse. When you get a homogeneous mixture, mix for a while more and then you are done. Leave the dough to stand for a while while you prepare the filling.
• RAVIOLE FILLING I used porcini mushrooms and chard for the filling.
• Peel a chard and remove the porcini mushrooms. Boletus edulis is previously chopped and stewed and as such can be stored and added to various dishes.
• Boil water with a little salt and put the cleaned chard leaves inside to boil. I leave them inside for about 5 minutes, just to relax.
• Remove the chard, drain and chop into small pieces. Mix the porcini and chard. My mixture turned out quite coarse, but when I had already started filling the ravioli I concluded that I could chop everything more until I got something more like tartar.
• Preparing ravioli - There are many ways and forms in which ravioli are made. I have a little model at home to work crescents so I worked with that.
• Take the previously made dough and roll it out as thin as you can. If you have a dough making machine, good luck to you. Take a mold and make dough circles with the underside.
• Put the dough circles in the mold and put a little filling in the middle. Be careful, very little filling is enough. If you put in too much, the ravioli will burst or won’t close well.
• Fold the mold, squeeze it and there are beautiful ravioli. Voila!
• Boil water with a little salt and put ravioli inside. I cooked them for about 8 minutes. After cooking, you can fry them a little in butter so that they do not look anemic :)
• GORGONZOLA SAUCE Very simple.
• Melt a little butter in a pan. Add the gorgonzola cubes and lightly melt them in the butter. Slowly add the cream and stir. The cream will dilute the taste of gorgonzola so be sure to try the sauce until you get a flavor that suits you. You can add a little parsley, chives or some other mild spice.