1. Make the ravioli dough. In a large bowl, mix all of the ingredients and place in a refrigerator for an hour (don’t keep it there longer and don’t make the dough one night in advance as the dough will change its colour and get darker). Roll out the dough and form the raviolis.

2. Make the filling. In a skillet fry your favourite mushrooms and onion. Add some grated hard cheese and chopped parsley. Add an egg white, if wanted. Cook unfrozen raviolis for about 3 minutes. If you freeze them beforehand, cook for about 6 minutes.

3. Make the mushroom powder. Finely chop the Portobello mushrooms (the smaller pieces, the shorter time you will need to dry them in an oven). In a hot dry skillet, sprinkle some salt and fry the Portobello. Then place the fried mushrooms in a pre-heated oven at 90°C and dry them until they are as dry as pebbles. Place the dried mushrooms into a food processor and blend well.

4. Make the sauce. In a sauce pan heat the cream, add the cooked raviolis, grate in some cheese and reheat it for 20-30 seconds. Sprinkle some mushroom powder on top.