A delicious healthy Italian meal. The abundant taste of all mixed mushrooms gives a unique and excellent taste, also present in ravioli filled with Porcine. It is very easy to prepare and ready quickly. Follow recipe.
Ingredients: simple, total time: 40 min, 2 serving
For Ravioli:
500 g ravioli/stuffed with Porcine mushrooms
water
pinch of salt
medium pot
For Sauce:
1 Tablespoon olive oil EVO
200 g mixed mushrooms/or 1 can-sliced
50 ml white wine
1 medium carrot/ chopped
2 garlic/ finely chopped
20 g butter
1 teaspoon dry parsley
200 ml cooking cream
salt and black pepper to taste
1 Tablespoon grated Parmesan cheese
Preparation:
Sauce:
Heat the oil on a slightly moderate fire, add chopped carrot. Stew for about 3 minutes while stirring, then add the mixed mushrooms. Stew about 2 minutes, add white wine, stir, add a little salt and pepper and cover. Stir occasionally and cook for about 15–20 minutes until the liquid comes out of the mushrooms.
After the specified time, add butter and garlic, stir, season, cook for about 1 minute and then cover with cooked cream, add dry parsley, control the taste and add spices as needed. Cook for another 5–7 minutes. Turn off heat.
Ravioli:
Prepare the water for the ravioli and add a little salt. Wait for it to boil, then add the ravioli and cook for about 3–4 minutes. Strain well.
Turn on the heat with the sauce pan. Turn on the heat with the pan of sauce, let it be on a slightly moderate heat.
Add the ravioli well drained in the mushroom sauce and mix the ingredients.
Turn off the heat, add grated Parmesan and mix well.
Serve immediately warm dish. Sprinkle with Parmesan as desired.
Buon appetito!
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