Peter Hagen, chef de cuisine at the Ammolite


Ingredients for 4 servings

For the filling:
2 shallots
1 Clove of garlic
One tbsp. butter
100g ricotta
100g quark
100g parmesan
100g mascarpone
100g soft goat’s cheese
1 egg yolk
Salt, pepper and nutmeg

For the dough:
500g flour, 60 ml oil,
60ml milk, 6 eggs

For the parmesan foam:
250ml milk
Salt and nutmeg
50g grated parmesan

1 Packet of frozen creamed spinach Salt and pepper
150g chanterelles
2 One tbsp. butter
3 Balsamic cream
4 Lettuce leaves

Peal shallots and garlic, slice finely and fry in butter. Mix with all the other ingredients for the filling and bind with the egg yolk. Season with salt, pepper and nutmeg.

Mix all the dough ingredients in a food processor and knead until the dough no longer sticks. Let the dough rest for 30 minutes, then roll out thinly and cut out circles. Place the filling in the centre. Fold dough circles in half and firmly press the edges together. Cook for 3-5 minutes in boiling salted water until al dente.

For the foam, season milk generously with salt and nutmeg, and then bring to a boil. Remove the pan from the heat, stir in the parmesan, letting it melt in the hot milk. Let stand for 10 minutes. Strain through a sieve into a small, high saucepan, and heat it up briefly. Foam it up with a hand-held blender, while holding the pan at a slight angle.

Warm up creamed spinach and season with salt and pepper. Briefly sauté chanterelles in the butter. Arrange ravioli with spinach and parmesan foam on a plate. Garnish with the chanterelles, the balsamic cream and a few leaves of lettuce.