Potato ravioli with finferli mushrooms


  • 400 g potato dough
  • 250 g finferli mushrooms
  • 1 tbsp marjoram
  • 50 g brown butter
  • 30 g grated parmesan
  • ½ onion
  • 1 garlic clove
  • 1 tbsp butter
  • 1/8 l cream
  • 2 tsp chopped chives
  • freshly ground pepper
  • salt
  • 120 g finferli mushrooms, sautéed


Wash the mushrooms and cut into small pieces. Peel the onion and the garlic, chop finely and sautee n butter. Add finferli, sautee for 2 minutes until juice is reduced. Add cream, salt, pepper and take off the stove. Add chives. The filling should have a thick creamy consistency. Roll out the potato dough until thin. Cut out 5 cm big round layers. Add the filling with a coffee spoon. Fold the dough into a half moon form and push the ends together. Cook in boiling salt water for 3 to 4 minutes. Take out of water and serve. Serve with sauteed finferli, the marjoram leaves, the parmesan and the brown butter.