Ricotta gnudi with sautéed mushrooms and sage butter

A usually Tuscan variant of ravioli without pasta, ready with ricotta and served with mushrooms, beetroot leaves and sage butter. Elements Essential course For two individuals For approx. Eight items 200 g of cottage cheese 30 g of freshly grated Parmesan cheese 1 yolk 20 g of flour ¼ lemon (zest solely) salt pepper nutmeg ca. 150 g of flour for spätzli or durum wheat semolina 300 g of blended mushrooms, eg. cardoncelli, champignon, shiitake 2 tablespoons of olive oil 50 g of butter three sprigs of sage a couple of beetroot leaves or a brand new salad flakes of parmesan Tips on how to proceed Preparation: ca. 20 minutes Soak all evening Complete-time: 12 h 20 min In a bowl, pour the ricotta, Parmesan, egg yolk, flour and just a little finely grated lemon zest. Season with salt, pepper and nutmeg and blend till easy. Sprinkle durum wheat semolina on a serving dish and on the work floor. With the mass type Eight uniform quenelles, utilizing two spoons and roll them within the semolina. F