Swabian Ravioli Stuffed with Mushrooms in Basil Butter

With the number of servings indicated, the recipe is only enough for entrée.

Knead a dough from flour, eggs, oil, water and salt. Wrap in plastic wrap and place in refrigerator to rest for 1/2 hour.

Grate the mushrooms clean with kitchen roll, cut the stalk ends into small pieces. Cut the mushrooms into very small cubes, roast in hot clarified butter. Fold in finely chopped parsley. Remove from heat, season with salt and season with pepper.

Divide the dough in half, roll out one half on floured surface to a 40×25 cm sheet. Cut into 10×5 cm pieces. Place a teaspoon of filling in the center of each dough patch. Fold dough in half. Roll the edges with a pastry wheel or press them firmly with a fork. Do the same with the rest of the dough and filling.

Cook the Maultaschen in several portions in boiling salted water for 10 minutes. Rinse and drain well.

Melt butter in two large frying pans. Heat the Maultaschen in it. Just before serving, fold in coarsely chopped basil leaves.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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