Ravioli with Mushroom Balsamic Stuffing

For the ravioli, knead a pasta dough with the pasta flour, eggs, oil and water and let it rest for half an hour. Finely dice the onion and garlic and fry them with oil in a pan.

Chop the mushrooms and add them as well. Also finely chop the herbs and add them to the pan. When everything is well sautéed, deglaze with a little balsamic vinegar.

Then stir in the cream cheese. Let the filling cool down. Divide it into 2 parts and roll out 2 rectangles of the same size. Put a dab of filling on the dough on one rectangle per ravioli.

Then place the second rectangle on top. Cut out the ravioli and press the ends together well. Let the ravioli simmer or steep gently in salted water for about 6-7 minutes. Serve with some melted butter.

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