Ravioli with mushroom filling and sage butter

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.

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