Mushroom ravioli
Description
You can serve mushroom ravioli with a sauce made from sun-dried tomatoes and ground cashews. Sauté onion and garlic in olive oil, add spices and cream, a bit of lemon juice, then thicken the mixture with a teaspoon of starch diluted in water. You can blend everything in a blender until smooth, then stir in grated cashews and pieces of sun-dried tomatoes. I'm not providing exact measurements on purpose, as such dishes are best prepared to your personal taste. Good luck and enjoy!
Instructions
- 1
Step 1
Knead the dough until elastic and let it rest for half an hour.
- 2
Step 2
Slice the mushrooms and sauté them in oil with onion and garlic until the water evaporates.
- 3
Step 3
Grind the nuts in a blender with water and parsley, then add to the mushrooms and simmer for about five minutes until thickened.
- 4
Step 4
Roll out the dough and evenly spread the filling.
- 5
Step 5
Cover the filling with dough on top, press the edges with your fingers, and cut into equal squares. Seal the edges of the ravioli with a fork.
- 6
Step 6
Cook the finished ravioli in boiling water for 5 minutes.