Ravioli with mushroom and Parmesan filling in herb butter and tomato sauce

Ingredients for 2 servings:

• 2 eggs
• 200 g wheat flour type 550 and some flour for processing
• ½ tsp salt
• 2 shallots
• 300 g mushrooms
• 1 tomato(s)
• 1 tbsp parsley, freeze-dried or fresh
• 50 g Parmesan
• 2 tbsp panko
• 1 egg(s)
• 1 pinch(s) of sugar
• salt and pepper
• 300 ml tomato sauce
• n. B. herb butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

finely filled dumplings in an aromatic herb butter and tomato sauce

Knead the pasta dough ingredients by hand into a smooth dough, wrap in cling film, and refrigerate for one hour. Finely dice the shallots and dice the mushrooms. Dice the tomato and season with a pinch of sugar, salt, and pepper. Sauté the shallots in rapeseed oil, then add the mushrooms and sauté. After about five minutes, season with salt and pepper. Add the tomato and parsley and continue cooking until most of the liquid from the mushrooms and tomato has evaporated. Transfer the filling to a bowl and let it cool for half an hour. Finely grate the Parmesan cheese. Mix the Parmesan cheese and panko with the cooled mushroom filling. Separate the egg, add the yolk and half of the egg white to the filling, and stir in. The remaining egg white will be used later to seal the ravioli. Divide the pasta dough into three portions and roll out into a thin sheet using a pasta machine or rolling pin. Lightly flour the dough to prevent it from sticking. Use a ravioli maker to make the ravioli. First, cut out a circle of dough using the underside of the ravioli maker. Place the ravioli maker in the opened tin. Place the filling in the center of the dough and press down lightly. Brush the edges of the dough with a little egg white, then fold the ravioli maker over the ravioli and press down firmly to seal. Place the ravioli in boiling salted water and bring to a boil briefly. Then reduce the heat and let the ravioli stand for about 7 minutes. Meanwhile, heat the tomato sauce. Remove the ravioli from the salted water with a slotted spoon, drain well, and place in deep plates. Pour the tomato sauce over the ravioli and finally, sprinkle some cold herb butter on top of the ravioli and let it melt.