A great pasta dish for any occasion:
Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt), trim, then chop. Remove the skin from the onion and chop it as well, along with the parsley. Heat the butter. Sauté the onion and parsley in it. Add the mushrooms and sauté, drawing juice, evaporate it completely. As a last step, season with salt and season with pepper. Cool.
In the meantime, rinse the spinach leaves. Bring salted water to a boil, pour in the spinach and blanch for just fifteen seconds. Drain immediately and rinse when cool. Lay out leaves on a clean kitchen towel.
On each of three or four spinach leaves, shape 1 heaping teaspoon mushrooms and wrap into a ball.
Using rolling pin, accurately pound veal fillet squares between plastic wrap into rounds. Spread a thin layer of sausage meat on one side up to the edge. Place a spinach ball on each half of the plaetzli. Cover with another cookie with the browned side down. Press the edges well smooth.
Preheat the oven to 80 °C. Heat a plate as well.
Season the veal fillet ravioli with salt and pepper. Meanwhile, roast them in the hot clarified butter for about four minutes. Transfer to the preheated plate and cook in the 80 degree oven for fifteen 15 minutes.
In the meantime, extinguish the gravy with Noilly Prat and white wine and reduce by half. Then add the cream beige
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