Mushroom Ravioli

Mushroom ravioli can be a real masterpiece if you add a few unusual ingredients and slightly change the taste of familiar products. Serve ravioli with sauce and grated cheese.

Cook: 1 hour

Servings: 6

Ingredients

• Flour – 1 Glass (dough)
• Semolina – 1 Glass (dough)
• Water – 3/4 Cup (dough)
• Olive oil – 5 Teaspoons (2-dough, 3-filling)
• Mushrooms – 500 Grams (filling)
• Onion – 1 Piece (filling)
• Garlic – 1 Clove (filling)
• Cashew nut – 1/2 Cup (filling)
• Fresh parsley – 1 tablespoon. spoon (filling)
• Water – 1/2 Cup (filling)
• Spices – To taste

Directions

1. Knead the elastic dough and let it rest for half an hour.
2. Chop the mushrooms and sauté them in oil with onions and garlic until the water evaporates.
3. Grind the nuts in a blender with water and parsley and add to the mushrooms, simmer until thickened for about five minutes.
4. Roll out the dough and spread the filling evenly.

   

5. Cover the filling with the dough, press with your fingers and cut into equal squares. Blade the edges of the ravioli with a fork.
6. Cook the finished ravioli in boiling water for 5 minutes.

Bon appetit!