Menù di halloween - Ravioli ai funghi con salsa di zucca

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In a skillet, heat olive oil over medium heat. Add the garlic and mushrooms, cooking until the mushrooms are soft and any liquid has evaporated. Let cool.

In a bowl, mix the cooled mushrooms with ricotta, Parmesan, black pepper, nutmeg, and parsley until well combined.

Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into squares or circles.

Place a small spoonful of the mushroom filling in the center of half of the pasta squares. Moisten the edges with water and fold over to seal, pressing out any air.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.

In a saucepan, melt the butter over medium heat until it starts to brown slightly. Remove from heat.

Serve the ravioli drizzled with brown butter and topped with additional Parmesan cheese.

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