Ravioli with mushrooms

Prepare the filling for ravioli: chop shallots and sauté with garlic over low heat. Add soaked chopped mushrooms, sliced porcini mushrooms, tarragon, and thyme. Simmer until cooked.

Let it cool. Add Philadelphia cheese, mix and salt.

Make a well in the flour. Pour in the egg, yolks, and oil, add salt and knead the dough, moistening with water if necessary.

Cover the dough with plastic wrap and leave it in the fridge for 1 hour.

Roll the dough as thin as possible and make pasta to your taste (it can be ravioli or tagliatelle with mushrooms).