Homemade ravioli in mushroom sauce

Description

Can anything be tastier homemade dumpling? And in a sauce of mushrooms? In General, no words...

Ingredients

Water

1 cup
Chicken egg

1 piece
Flour

550 g
Butter

2 Tbsp
Minced meat

500 g
Onion

1 piece
Mushrooms

300 g
Milk

400 ml
Salt
Black pepper
Khmeli-suneli
Greens
Olive oil

2 Tbsp

Cooking

My dumplings are no frills, nothing special. I cook them as usual. Here the trick is in the sauce they are served. So let's start. From the water, softened butter, eggs, flour and a pinch of salt knead, but soft dough. Leave for a while, cover it with a towel. The butter makes the dough softer and more tender taste. And raw gives the dough elasticity.

In minced meat add chopped onion, salt and pepper to taste.

Lepim dumplings of desired shape and size. Cover with film and place them temporarily in the fridge.

And now for the sauce. Mushrooms wash and cut into thin slices.

In a pan of heated olive oil and melt butter in it. Spread the mushrooms and fry on medium heat until soft and brownish in color. Remove the pan from the fire.

In the pan with the mushrooms add the flour.

Pour in the milk and thoroughly stir.

On slow fire cook, stirring, until thick (about 3-5 minutes). Add salt and pepper to taste. If you want, you can add hops-suneli.

It turns out delicious. But our goal is a creamy mushroom sauce. Therefore, slightly cool a lot, put it in the bowl of a blender and puree them until smooth. Will become aromatic and simply divine cream of mushroom.

Boil our dumplings for 7-10 minutes, and putting them in a heatproof dish, mix with slices of butter.

Then fill the ravioli with mushroom sauce, generously sprinkle with herbs and sent in heated to 180 degrees oven for 10-15 minutes to warm up and stretch the mushroom flavor. Even better is to do the same in portion pots. But the number of consumers exceed the number of pots available.

Serve immediately hot. Bon appetit!

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