Homemade Ravioli with Porcini and Blueberries

Aromatic porcini mushrooms and fruity n' sweet blueberries - together with some fresh thyme this is going to be your summer's favorite pasta dish!

Ingredients - serves 4

300g semolina

100g flour

2 tbsp. olive oil

2 eggs

200g ricotta cheese

30g dried porcini

2 tbsp. wheat semolina

2 tbsp. grated parmesan cheese

1 minced garlic clove

1 tbsp. dried thyme

2 tbsp. fresh thyme leaves

50g butter

200g blueberries

1 tbsp. sugar

salt and pepper

Method

Soak porcini mushrooms in cold water for 30 minutes. Mix semolina with flour in a bowl. Add eggs, salt and olive oil and work into a smooth dough. Knead for about 2 minutes until the dough becomes smooth and elastic. Cover and let rest for about 30 minutes.

In the meantime, drain mushrooms and chop finely. Mix ricotta cheese with chopped mushrooms and minced garlic. Fold in 2 tbsp. wheat semolina and dried thyme and season well with salt and pepper. Set aside and let rest for about 30 minutes.

Place the dough on a flour dusted surface and knead for another 2 minutes. Divide the dough into halves. Roll out one of the pieces of dough very thinly. Place the filling in portions in a row on the dough using a spoon. Roll out the second half of the dough. Place the dough an top of the filling, using a rolling pin. Press firmly with you fingers, taking care not to entrap any air. Cut the ravioli into squares with a knive and put them onto a floured cutting-board.

Bring plenty of salted water to a boil. Let the ravioli simmer in boiling water for about 10-12 minutes. The ravioli are ready, when they swim on the surface. Remove cooked ravioli with a skimmer.

In the meantime, wash blueberries, mix half of the berries with sugar and 2 tbsp. water in a small pot and bring to a boil. Blend with a hand-held blender until smooth. Heat butter and fresh thyme leaves in a pan until frothy. Toss cooked ravioli in thyme butter and serve with blueberries and berry sauce.