Raviolo with Chicken of the Woods and Cauliflower Fungus

I call this an ‘extrovert’ raviolo because the filling is partly visible, resting between two large square sheets of pasta. It is possible to use a variety of filling, from meat to fish or vegetable. This is a vegetarian version, an elegant dish to be offered as a first course.

The minimal bother of making your own pasta dough is justified by the result, and with the addition of a little chicken or veal, it could become a dish for everybody.