Mix the ingredients for the ravioli dough in a bowl until smooth. Then roll out the dough thinly and cut into wide strips. Clean the porcini mushrooms, wash and pat dry. Cut into small cubes and sauté in a little olive oil. Peel and crush the garlic clove. Finely chop the herbs and add to the mushrooms with the garlic. Season with salt and pepper. Place the porcini mushroom mixture in small heaps on half of the pasta strips. Brush the edges and the spaces between with a little egg yolk. Cover the pasta strips with the other half of the pasta and cut out round, 3 cm ravioli. Cook in boiling salted water for 5 minutes.
Preparation Tip:
The ravioli are also excellent for soup. Per person 3 pieces are served in a beef soup or tomato essence.
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