Beet soup with ravioli

Soup

• 2.5 oz (70 g) dried mushrooms
• 2 lb (900

1. In advance, soak the dried mushrooms in cold water for about 2 hours, then cook them in the same water until they turn soft, and drain, keeping the liquid and the mushrooms.
2. Prepare the ravioli: Make the filling by lightly frying the chopped onion. Add the finely diced mushrooms and breadcrumbs to the onion and fry for 3–5 minutes. After the filling cools down, be