Homemade ravioli with sausage and mushroom filling and cheese cream sauce à la Didi

Ingredients for 4 servings:

• 252 g K-Classic wheat flour, type 405
• 148 g durum wheat semolina
• 2 tsp salt
• 4 tbsp rapeseed oil
• 160 ml water
• 100 g bratwurst, coarse, fresh
• 15 g Parmesan
• 4 sprigs of thyme
• 30 g white bread, without crust
• 30 ml milk
• 100 g mushrooms, from the can
• some rapeseed oil
• e.g. salt and pepper
• 200 ml cream
• 50g Gouda
• 1 tsp vegetable broth

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 47 minutes

For the pasta dough, mix the flour, semolina, salt, and rapeseed oil in a bowl. Add water and knead with your hands until you have a smooth, homogeneous dough. Form into a ball, wrap in cling film, and let it rest in the refrigerator for at least an hour. For the filling, soak the bread in milk for a few minutes. Remove the sausage meat from the skin, roughly crumble it in a bowl, and fry it with the mushrooms. Grate 15g of Parmesan cheese and add it. Squeeze the bread with your hands and add it to the sausage meat, thyme leaves, and Parmesan. Mix everything well with a fork and season with salt and pepper. Roll out the ravioli dough very thinly on a floured surface (ideally with a pasta machine, otherwise use a rolling pin) and cut out dough circles with a ravioli cutter or a glass with an 8cm diameter. Place a generous teaspoon of filling on each ravioli circle, moisten the edges with a little water, and fold the ravioli together. If you’re not using a cutter, simply press the edges together with the tines of a fork. Place in gently simmering salted water and cook for 5-7 minutes, until the ravioli float to the surface. Drain carefully or remove and let drain. Meanwhile, mix the cream with 1 teaspoon of vegetable stock powder. Grate in the Gouda cheese and heat until the Gouda cheese has melted. Serve the ravioli with the cream and cheese sauce.