Boehnchen's Tuna Ravioli

Ingredients for 4 servings:

• 500 g dough (pasta dough, home made/bakery made/packaged)
• 3 cans of tuna (in water, 180 g each)
• 1 small onion(s)
• 5 tbsp tomato(s), pickled dried
• 2 tbsp pine nuts
• 250 g ricotta
• Tarragon, dried
• Salt and pepper, white
• 1 pinch(s) of sugar
• Butter, for frying
• 2 egg yolks, for spreading
• 2 cans of diced tomatoes (400 ml each)
• 2 small onions
• 150 g soup vegetables
• 1 garlic clove(s)
• Oregano, dried
• Salt and pepper, black
• 2 pinches of sugar
• Parmesan

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with delicious tomato sauce

Chop the pine nuts not too finely (quarter them), roast them in a non-stick pan without fat until crisp, and place them in a large bowl. Very finely dice all of the onions and sauté them slowly with butter in the non-stick pan. They should not brown. Add the amount of one onion to the bowl. Also very finely dice the soup vegetables and sauté them in the pan with the remaining onions. Peel the garlic clove, lightly pierce it several times with a sharp knife, and add it to the pan. Add the canned tomatoes, cover, and simmer over low heat for at least 1 hour. In the meantime, continue with the ravioli: Very finely dice the pickled tomatoes and add them to the bowl with the pine nuts and the fried onion. Finely shred the tuna with a fork or finely dice it with a knife and add it to the bowl with the ricotta. Grind a scant teaspoon of salt, a generous pinch of sugar, and a heaped teaspoon of dried tarragon in a mortar and pestle. Add to the bowl and season with pepper. Mix the contents of the bowl well until creamy. Spread the pasta dough out on a sufficiently large surface. Use a pastry cutter to cut the dough into rectangles (approx. 5 x 10 cm). Using two teaspoons or a baller, form small dumplings from the tuna paste and place them on the pieces of dough. Brush the edges of each piece of dough with beaten egg yolk and fold them over the filling. Ensure that as little air as possible is trapped and that the edges are well sealed. Cook the ravioli gently in a large pot of salted water for about 3 minutes. In the meantime, remove the garlic clove from the tomato sauce, add a generous pinch of sugar, salt, and oregano, crushed in a mortar and pestle to taste, and season with pepper. Remove the finished ravioli from the water with a slotted spoon, arrange on warmed plates, pour over the tomato sauce and garnish with thin shavings of Parmesan cheese (peeler).