Summary

Ingredients

For the dough:

• 400 g flour
• 1 egg (s)
• 1 teaspoon salt
• Water, lukewarm

For the filling:

• 500 g ricotta
• 4 slices bacon
• 1 onion (s)
• 4 cloves garlic
• 50 g mushrooms (boletus or kin oyster mushrooms), dried
• 0.5 ½ bunch rocket
• 6 tomato (s), dried, pickled in oil
• 12 tablespoon parmesan, grated
• salt and pepper
• olive oil
• Sage, fresh
• 100 g butter

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Instructions

1. Soak the dried mushrooms in water for about 30 minutes.
2. For the dough:
3. Knead a dough out of the flour, the egg, the salt and the water. I`ll let the food processor do it. The dough ball should be elastic and no longer stick. If the dough is not processed immediately, it should rest covered.
4. For the first filling:
5. Chop the bacon, chop the onions and a clove of garlic and stir in a little olive oil in the pan. Add the drained mushrooms, cut into small pieces if necessary, and let simmer for a few minutes. When everything has cooled down, add 250 g ricotta and 3 tablespoons Parmesan, mix well and season with salt and pepper.
6. For the second filling:
7. Chop the rocket and tomatoes. Mix with the rest of the ricotta and 3 tablespoons of parmesan and season with salt and pepper.
8. Roll out the dough in portions and shape into ravioli as desired. I use a cookie cutter with which you can also shape the ravioli. But you can also use a pastry wheel. To do this, roll out two sheets of dough, put small heaps of the fillings on one sheet, place the other sheet on top and then rub out the pasta.
9. Cook the ravioli in boiling salted water for a few minutes.
10. Finally, the ravioli are tossed in the pan. To do this, I leave olive oil with a little butter in the pan, I briefly add three cloves of garlic, cut into leaves, a little salt and 2 - 3 sage leaves cut into strips.
11. A leaf salad goes very well with it.
12. If there are leftovers, they taste very good fried the next day.