Homemade Mushroom Ravioli with Cherry Tomato Sauce

Wash 800 g cherry tomatoes and pat them dry.

Pour 250 ml olive oil into a large pot over medium-high heat.

Add the washed tomatoes to the hot oil.

Cook until the tomato skins begin to split and burst open.

Crush the bursting tomatoes with a spatula to release their juices.

Add 1 tsp salt and 0.5 tsp black pepper to the pot.

Add 1 pinch cinnamon and 1 pinch nutmeg.

Add 1 Parmesan rind to the pot.

Reduce the heat to low and simmer uncovered for 20 minutes until thickened.

Remove and discard the cheese rind.

Puree the warm sauce in a blender until smooth.

Pass the blended sauce through a fine-mesh sieve into a clean bowl.

Peel and finely dice 1 onion.

Peel and mince 2 cloves garlic.

Trim and finely dice 250 g cremini mushrooms.

Clean and finely dice 175 g chanterelle mushrooms.

Heat 2 tbsp avocado oil in a large skillet over medium heat.

Add the diced onion and minced garlic to the skillet.

Sauté for 3 minutes until the onion turns translucent.

Add the diced cremini and chanterelle mushrooms to the skillet.

Season with 1 tsp salt and 0.5 tsp black pepper.

Add 1 pinch nutmeg, 1 tsp thyme, and 1 tsp sage.

Cook for 7 minutes until moisture has fully evaporated.

Pour 50 ml white wine into the skillet to deglaze.

Simmer for 2 minutes until the wine evaporates completely.

Remove the skillet from the heat.

Stir 100 g Parmesan into the mushroom mixture until incorporated.

Transfer the mushroom filling to a bowl to cool completely.

Roll out the rested pasta dough into thin sheets using a pasta machine.

Lay one sheet on a clean work surface.

Place tablespoon-sized mounds of the cooled filling at 5 cm intervals along the pasta sheet.

Lightly brush water onto the dough around each portion of filling.

Fold the top half of the sheet over the filling mounds.

Press the dough firmly around each mound with your hands to push out any trapped air.

Cut between the filling mounds with a fluted pastry wheel to form square ravioli.

Lift each ravioli with an offset spatula.

Dust each cut ravioli lightly in a container filled with excess flour to prevent sticking.

Bring a large pot of salted water to a rolling boil over high heat.

Drop the prepared ravioli in batches into the boiling water.

Boil for 4 minutes until the pasta floats to the surface and is tender.

Lift the cooked ravioli out with a slotted spoon and drain thoroughly.

Finely chop 10 g parsley.

Spoon warm strained tomato sauce into wide shallow bowls.

Arrange the drained ravioli over the sauce and spoon extra sauce on top.

Garnish each bowl with the chopped parsley.