Ravioli Funghi with mushroom sauce

Ingredients for 3 servings:

• 60 g ham, diced
• 1 m.-sized onion(s)
• 150 g mushrooms, fresh
• 1 tbsp flour
• 300 ml milk
• 2 processed cheese, (cream), cheese wedges
• some pepper
• 250 g ravioli, mushrooms

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the sauce, fry the ham cubes in a pot or pan without any additional fat. Dice the onion. When some fat has formed in the pot, add the diced onion to the ham cubes and sauté. Halve and slice the mushrooms. Add the mushrooms to the pot and sauté. Sprinkle flour over the cubes, stir to combine, and thicken the sauce. Add milk and stir frequently to prevent the sauce from burning. Add the cheese wedges and stir until the cheese has dissolved. Season with pepper. Salt is not necessary, as the ham cubes are already heavily salted. Once the milk is in the pot, cook the ravioli according to the package instructions for about 6-8 minutes. By then, the pasta and sauce should be ready at the same time. If the sauce needs to be diluted, add more milk. If the sauce needs to be thickened, mix some cold milk with flour, add to the sauce, and bring back to a boil. The sauce also goes well with other pasta or rice. Vegetables or leaf salad are suitable as a side dish.