Cabbage and mushrooms ravioli

Preparation:

Add a glass of warm water to mushrooms and soak for 15 minutes, then chop finely and cook until soft. Chop finely the cabbage, pour water to cover the cabbage, add salt and boil until soft. Warm 1 tbs of ghee in a frying pan and fry onions until golden. Wring water from sauerkraut and chop finely, pour water to cover it, add bay leaves, allspice and cook until soft. Combine cabbage, sauerkraut and mushrooms (remove bay leaves), add honey, fried onions, add salt and pepper and cook on a low heat for 15 minutes. Fry a tablespoon of ghee and flour, add 1/4 glass of water, add the cabbage filling and stir fry for 10 minutes. Set aside to cool. Put flour in a bowl and add chopped butter. Heat milk with water, so that it is hot but not boiling.

Pour hot milk with water into a bowl and blen in a food processor until dough is soft and not sticky. Divide into 4 pieces, roll each one until thin. Cut the dough with the glass edge and put 1,5 tbs of filling on each, seal the edges. Boil for 2-3 minutes from the moment they start to bubble.

Enjoy!