Saffron Ravioli with Leek Filling

Try this delicious pasta dish:

For the dough, put the flour in a suitable bowl and make a bulge in the center. Mix eggs, oil and saffron and pour into the dough hollow form.

Mix the flour with the egg with your fingers from the edge.

Knead the dough thoroughly by hand. Cover and rest at room temperature for thirty minutes.

Halve the leek lengthwise and cut into very fine strips. Heat the clarified butter and roast the pine nuts until light brown. Lift out and sauté the leeks, turning. Cover and cook until tender.

Add the pine nuts and season with salt, pepper and nutmeg. Cool.

Divide the dough into portions of about 100 g each. Prepare each unit separately: Roll out very thinly on a little flour and cut into 8 cm wide strips. At 8 cm intervals, heap a good 2 tablespoons of filling on top. Brush all around with water, then place a second strip of dough loosely on top and press firmly around the filling. Cut out squares with a pastry wheel. Place the finished ravioli on a lightly floured kitchen towel.

Finely chop the onion. Clean the mushrooms with a brush, cut the stems freshly and slice the mushrooms. Heat the butter not too much and sauté the onion and mushrooms.

Cover and simmer on low heat for five minutes. Season with salt and pepper and add the chives directly with the scissors.

In a large frying pan, cook the onion and

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