INGREDIENTS FOR 4 PEOPLE
200 gr of semolina pasta
100 gr of porcini mushrooms
Make pasta in the traditional way and lay it thinly. Cut the pasta with a food ring of 8cm.
Mix cut and minced fresh porcini mushrooms with one boiled potato until it discards. Prepare the ravioli using these two ingredients and boil them for 5 minutes.
Peel and mince the rest of the potato and cook them with leek in a casserole, using water or vegetable broth for about 20 minutes.
Mix it to get a cream and place the ravioli above it and dress them with extra-virgin oil and a final sprinkling of truffle.