q.s. Salt
q.s. Pepper
q.s. Nutmeg
120 g. Parmigiano Reggiano cheese
120 g. Butter
N˚ 1 Egg
120 g. Pancetta
250 g. Potatoes ,Boiled
500 g. Fresh Egg Pasta Dough
Serve 6
In a bowl, mash the potatoes and mix them with the finely chopped Porcini mushrooms; add the egg and 50 g. of grated parmigiano reggiano cheese. Season with a sprinkle of nutmeg , salt and pepper. At this point, roll out the egg pasta and cut it into squares, on each add a little of the mushroom filling, then close the ravioli. In a pot of boiling salted water cook the ravioli al dente. Meanwhile, in a saucepan, melt the butter with a little of the pasta cooking water; add the saffron powder and the pancetta, previously cut into strips. Drain the ravioli and toss them in the prepared sauce. Finish with the remaining grated parmigiano reggiano cheese..