Ravioli with Zucchini and Porcini Mushroom Filling

Pasta dough: Put the flour on the work surface and make a well, add salt and oil and mix slowly with the flour, add the water in small doses and knead until a homogeneous and smooth dough is formed. Let the dough rest for about 30 minutes.

Filling: Finely chop the onion and garlic and sauté in a little butter, finely dice the zucchini and add, season with salt and pepper .. Clean the mushrooms and cut into small pieces, fry separately in a little butter (they should brown a bit) , Season with salt and pepper. Mix the zucchini cubes and a small portion of the mushrooms, mix in the cream cheese and season to taste again.

Roll out the dough very thinly on the floured work surface. Use a metal ring to cut out round sheets of dough (diameter 7 cm). Place a teaspoon of filling on each sheet of dough, place a second sheet of dough on top and press the edge with a fork. Let the prepared ravioli dry for about 15 minutes and then put them individually in boiling salted water. Let the ravioli stand up, when they swim up they are done (maybe try them out).

Meanwhile, stir the sauce from the remaining mushrooms, a little cream and cold butter, season again with salt and pepper and a few squirts of fresh lemon juice. Puree with the blender.

Arrange the ravioli with the sauce, chopped parsley and Parmesan. Finished!

Tip 6: There will definitely be some filling left over. It can be used again the next day with a little milk or cream for a nice sauce. Otherwise, the filling also tastes very good cold, and goes well with salads or as a topping on bread.