Ravioli with mushroom and ricotta filling

Ingredients for 4 servings:

• 250 g mushrooms, brown
• 1 m.-large onion(s), red
• 2 cloves garlic
• 1 tbsp rosemary needles, fresh
• 250 g ricotta
• 1 cup of cream or 1 bottle of Cremefine for cooking
• 2 tbsp butter
• 1 egg(s)
• salt and pepper
• Paprika powder
• Vegetable broth, instant
• e.g. Parmesan, freshly grated
• 500 g dough (pasta dough) from the refrigerated section or homemade
• salt water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

great for the Big Snack from Tupper

Peel the onion and chop very finely. Remove any dirt from the mushrooms, if necessary, and chop very finely as well. Melt 1 tablespoon of butter in a pan and sauté the onion until translucent. Add the finely chopped mushrooms and sauté briefly. Finely chop the rosemary needles and garlic and add to the mushroom mixture. Season everything with pepper, salt, paprika, and vegetable stock to taste and transfer to a bowl. Let the mixture cool slightly. Now stir the ricotta into the mushroom mixture and season again if necessary. Before preparing the ravioli, I put the pasta water on the heat and bring it to a boil. For the ravioli, roll out the pasta dough (if you have a ravioli board or the Big Snack from Tupperware, you can use that to make the ravioli). Beat the egg in a small bowl with a fork. Now brush the pasta dough with the beaten egg so that the ravioli will stick together later. Set aside about half of the filling for the sauce and fill the ravioli with the other half. I use about 1 teaspoon per ravioli and prepare it in the Big Snack. Now cover the filled pasta sheet with the unfilled pasta dough and cut out ravioli or press them out of the Big Snack. Use this way to process all of the pasta dough. I used 38 ravioli. Let the ravioli cook in boiling salted water. This takes about 3-4 minutes (per portion) until they float to the surface. I recommend cooking the ravioli in 3 batches, as they tend to stick together if you cook them all at once. For the sauce, heat the remaining filling with the cream or cremefine and stir in 1 tablespoon of butter. Add a little more seasoning, if desired. Serve the ravioli with the sauce on a plate and sprinkle with grated Parmesan cheese. The uncooked ravioli are also great for freezing.