Ingredients:

  • 250g All-purpose flour (plus extra for dusting)
  • 3 large Eggs (150ml)
  • 15ml Extra virgin olive oil
  • 3g Fine sea salt
  • 450g Cremini or Shiitake mushrooms, finely minced
  • 30g Unsalted butter
  • 50g Shallot, minced
  • 15g Garlic, minced
  • 240g Ricotta cheese, drained
  • 50g Parmesan cheese, freshly grated
  • 60g Fresh spinach, finely chopped and wilted
  • 1.5g Ground nutmeg
  • Salt and black pepper to taste
  • 42g Unsalted butter (for sauce)
  • 10g Garlic, minced (for sauce)
  • 240ml Heavy cream
  • 50g Parmesan cheese, grated (for sauce)
  • 15ml Fresh lemon juice
  • 8g Fresh parsley, chopped

Instructions:

  1. Melt butter in a skillet over medium-high heat. Add minced mushrooms and cook without stirring for 3 minutes to achieve a deep brown crust.
  2. Stir in shallots and garlic, cooking until fragrant and translucent.
  3. In a bowl, combine the mushroom mixture with drained ricotta, Parmesan, wilted spinach, and nutmeg. Stir until a thick, uniform paste forms. Season with salt and pepper.
  4. Mound flour on a clean surface and create a wide hole in the center. Crack eggs into the well and add olive oil and salt.
  5. Using a fork, gently whisk the eggs, gradually pulling flour from the inner walls until a shaggy mass forms.
  6. Use your palms to fold and press the dough for 8–10 minutes until smooth.
  7. Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes.