Creamy Baked Ravioli with Tomatoes, Mushrooms and Ham
Preheat the oven to 200°C (approximately 400°F). Grease 4 baking dishes.
Rinse the tomatoes and halve. Peel the onion and chop finely. Wipe the mushrooms with a damp cloth and cut into quarters. Heat the oil in a large frying pan, sweat the onions until translucent, stir in the mushrooms and sauté for 4-5 minutes, until the liquid evaporates.
Slice the ravioli. Layer in the baking dishes along with the onion-mushroom mixture, tomatoes and diced ham.
Whisk the cream and eggs together, season with salt, pepper and nutmeg then pour over the ravioli mixtures. Sprinkle with cheese and bake until golden brown, about 25 minutes.