Mushroom Ravioli

In a bowl, mix the ingredients that are intended for the dough. Knead the dough. It should be quite dense and elastic. Cover with a film and leave for proofing for 1 hour. The temperature should be room temperature. Peeled mushrooms are very finely chopped. Finely chop the onion, too. Mix these two components and fry in butter until tender. At the end of frying, add salt. A simple filling for ravioli is prepared.
Sprinkle the table with flour and roll out our dough. In the original, the thickness of the dough is 1 mm. Cut into squares: small ravioli – 3cm, medium – 5cm, large – 7cm. In Italy, it is customary to serve small ravioli on holidays, and on weekdays they prefer larger ones.
Put the filling on each blank and cover with a second blank of dough. Squeeze out the air by pressing the dough around the filling with your hand. The edges should be curly. Press down with a fork, placing the teeth perpendicular to the edges of the squares.
They are cooked in Italy in the same way as we have dumplings or dumplings. Water is collected in a saucepan, salted and allowed to boil. Boil for about 5 minutes and remove with a slotted spoon. Be sure to serve sprinkled with grated Parmesan. It is this cheese that gives a piquant taste to this dish. You can also decorate with sprigs of dill. Bon appetit!