Vegetable ravioli with melted thyme butter

Ingredients for 3 servings:

• 1 package of pasta dough, 500 g
• 1 egg white
• 1 small fennel
• 1 carrot(s)
• 1 shallot(s)
• 1 pack of double cream cheese (e.g. Philadelphia)
• some tomato paste
• 2 tbsp mixed herbs (frozen)
• 50 g Parmesan, grated
• 1 tsp honey
• 2 tbsp breadcrumbs
• salt and pepper
• Peppermint, dried
• some butter for sautéing
• 125 g butter
• 1 tsp thyme, dried
• 2 stalks of spring onion(s)
• 1 slice(s) lemon(s)
• salt and pepper
• Sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Roll out the pasta dough and cut out circles using a glass. For the filling, finely chop the fennel, carrot, and shallot and sauté in a little butter in a pan. Allow the sautéed vegetables to cool. Then place the vegetables in a blender with the other filling ingredients, season with salt, pepper, and dried mint, and puree. If the mixture is too soft, add a little more breadcrumbs for a better binding. Place a teaspoon of the filling onto each circle of dough. Brush the edges with beaten egg white to prevent the ravioli from bursting during cooking. You can also make the ravioli using a ravioli maker, fold them shut by hand, or spread the filling on half of the dough sheet, spoon the other half over it, and cut out the ravioli. Brush the beaten egg white on top to hold the ravioli together. Bring vegetable stock or salted water to a boil in a tall pot. Carefully add the ravioli and immediately (!) reduce the heat to low. Let the ravioli soak in the hot water until they rise to the surface on their own. While the ravioli are soaking in the water, prepare the melted thyme butter: Melt the butter in a saucepan. Add the finely sliced ​​spring onions, 1 lemon slice, and the dried thyme. Sauté the whole thing over low heat for about 4-5 minutes. If using fresh thyme, the leaves from 2 sprigs are sufficient. Season to taste with salt, pepper, and a very small amount of sugar. Carefully remove the cooked ravioli from the water with a ladle. Arrange attractively on a plate, drizzle with the thyme butter, and serve.