Ravioli with Meat and Mushroom Filling under Parmesan Sauce and Jus

Prep

1. Jus Sauce
2. Knead the dough from flour, eggs, and 3 g of salt until smooth (8–10 minutes), wrap in plastic wrap, and let rest for 30 minutes.
3. For the filling, melt butter, sauté finely chopped onions for 3–4 minutes, add finely chopped mushrooms, and cook until the liquid evaporates, about 7–8 minutes. Add garlic, then minced meat, and cook, breaking up clumps, until done. Season with salt and pepper, let cool, and optionally pulse once in a blender to make the filling denser.

Cooking

1. Roll out the dough into two thin layers (1–1.5 mm). On one layer, place balls of filling (30–35 g each) about 6–7 cm apart from each other.
2. Brush the dough around the filling with water, cover with the second layer, and carefully release the air from the center of each ball to the edges, pressing the dough down.
3. Cut into 7–8 cm squares and seal the edges tightly with a decorative stamp or fork. Keep the prepared ravioli on flour-dusted parchment paper.
4. For the sauce, warm the cream without bringing it to a boil, stir in the grated parmesan until melted, and season with salt and pepper. If desired, froth with a blender until light foam forms.
5. Boil the ravioli in boiling salted water for 3–4 minutes after they float to the surface, then remove with a slotted spoon.
6. Pour the parmesan sauce onto a warm plate, arrange the ravioli in a circle, drizzle each with a drop of warmed jus, and garnish with parmesan shavings and parsley. Serve immediately.