Ravioli with turkey and tomato filling

Ingredients for 3 servings:

• 300 g flour
• 3 eggs
• 3 tbsp oil
• 1 tsp salt
• some water
• 1 onion(s), diced
• 250 g turkey meat, finely chopped
• 1 garlic clove(s), finely diced
• 1 bay leaf
• 6 tomatoes, dried in oil, finely chopped
• 120 g cream cheese
• 1 tbsp Parmesan
• Salt
• oregano
• butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with dried tomatoes and oregano

Make a pasta dough from flour, eggs, salt, oil, and water and let it rest. In the meantime, prepare the filling: Finely chop the meat (or, if you have it, mince it) and fry it in hot oil in a pan. Add the onion, garlic, and bay leaf and fry everything together. Then remove the pan from the heat and let it cool, then remove the bay leaf. Remove the tomatoes from the oil, drain well, and pat dry with a kitchen towel. Then cut into small cubes and add to the pan. Add the cream cheese and Parmesan cheese. Season with oregano, add more salt if desired, and mix well. Now roll out the pasta dough in portions, cut out circles with a glass (or cut the dough into rectangles with a pastry cutter), place some filling on the circles (rectangles), then fold in half and press the edges of the dough together with a fork to seal. Let it simmer in boiling water until cooked through. Pour melted butter over the tomatoes and serve while still hot. Also tastes delicious as a soup garnish.