Ricotta Crab Tails Ravioli in Mushroom Vinaigrette

Ravioli filling: brush the ricotta through a sieve and add the garlic. Also add the finely diced chili, crab tails, egg yolks and chopped kitchen herbs and season with salt.

Ravioli dough: prepare flour, semolina, oil, salt and 7 yolks to a smooth dough and knead well. Rest the dough for 1 hour and then roll it out thinly.

Place one rolled out sheet of dough evenly, spread the plucked chervil evenly on it. Place a second rolled-out sheet of dough on top and roll it out again so that the chervil leaves are nicely visible.

Cut the pastry sheet in half. Brush one half with egg yolk, spread the filling evenly on it with a portioner. Place the second half on top. Now cut out ravioli with a ravioli cutter. Cook the ravioli al dente in enough boiling salted water.

Mushroom salad sauce: Clean the mushrooms and chop them coarsely. Heat the olive oil in a frying pan. Sauté the mushrooms in it, remove from the frying pan and set aside.

Cut the shallots into strips, chop the garlic cloves and sauté both with the olive oil in the frying pan in which the mushrooms were previously fried. Extinguish with the white balsamic vinegar, add the beef broth and season with salt and pepper. Boil everything together for a little while. Then add the cooked ravioli.

Add the fried mushrooms and the diced tomatoes.

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