This dish takes some time to make, but it tastes sooo lovely.
You can find the recipe for pasta HERE .
Fill the ravioli:
1 red onion, finely chopped
1 onion, finely chopped
1/2 pk sliced aroma mushroom, finely chopped
1 cm garlic from the tube
100 g crispy bacon, crushed
1 pk ricotta
1 handful of finely chopped parsley
1 handful of finely chopped sage
1 tbsp reven parmesan
1/2 ts pepper
Place bacon slices on parchment paper in the oven at 200 degrees, until crispy. Crush them with your hands.
Brown mushrooms and onions in a saucepan. Add the rest of the ingredients, bring to the boil and season with salt and pepper.
Place the filling with a teaspoon at a slight distance on the pasta. Lay the next layer of pasta over and squeeze well around each filling with your hands. I bought a heart in Italy, which seals the pasta extra well, but you can use a kitchen glass to squeeze out the ravioli.
Boil in water with good salt for approx. 5 minutes while making the sage butter.
Sage butter:
100 g butter
3 tablespoons finely chopped sage
The juice of a half lemon
50 g pine nuts
salt and pepper
Shake the pine nuts for 1 minute in a pan. Take them out and set them aside. Brown the butter lightly in the pan. Add finely chopped sage, lemon juice and pine nuts. Season with salt and pepper.
