Potato ravioli filled with shiitake mushrooms in red pepper cream sauce

Ingredients for 4 servings:

• 200 g shiitake mushroom(s)
• 2 shallots
• 300 g potatoes, floury
• 4 tbsp flour
• 1 tbsp semolina
• 1 egg(s)
• Flour for the work surface
• Clarified butter for frying
• 1 onion(s)
• 2 bell peppers, red
• 1 garlic clove(s), halved
• 1 tbsp clarified butter
• 1 tbsp, crushed paprika powder, sweet
• 200 ml broth
• 100 ml cream
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Clean the shiitake mushrooms and cut into small cubes. Dice the shallots and brown them in a pan with the butter. Add the mushrooms, fry briefly, and season. Cook the potatoes in their skins, peel them, and press them through a potato ricer. Let them cool slightly. Stir the flour, semolina, and egg into the mixture. Season with salt and nutmeg. Roll out the mixture on a floured work surface and cut out round shapes using a round cutter or a glass. Arrange the mushrooms on top, fold them into a half-moon shape, and press the edges down. Fry them in a pan with clarified butter until golden brown. Peel the onions and dice them. Peel and roughly chop the bell peppers. Brown the diced onion and halved garlic clove in a saucepan with the clarified butter. Now add the bell peppers, brown them briefly, and then add the paprika. Pour in the stock and simmer briefly. Add the cream, bring to a boil, blend, and pass through a sieve. Season with salt and pepper. To serve: Arrange the potato ravioli in a star shape on the plate, add the remaining shiitake mushrooms and pour over some of the paprika sauce.