Cooking time 15'
Ingredients
1 pack - Giovanni Rana Porcini Mushroom Ravioli
400g - fresh porcini mushrooms
30g - butter
3 tablespoons - extra virgin olive oil
2 cloves - garlic
15cl - liquid crème fraîche
1 tablespoon - chopped chives
- butter
- Salt and pepper
Made with
 Mushroom with Creamy Ricotta
MUSHROOM WITH CREAMY RICOTTA RAVIOLI

MUSHROOM WITH CREAMY RICOTTA RAVIOLI

Clean and finely chop the porcini mushrooms. Heat the butter and two tablespoons of olive oil in a pan. Add the chopped porcini. Cook for 10 minutes over medium heat whilst stirring. Season with salt and pepper. Add finely chopped garlic. Cook for two minutes over high heat, stirring frequently. Set aside, keeping it warm. Cook the ravioli in a large amount of boiling salted water for the time indicated on the package. Heat up the crème fraîche. Drain the ravioli and pour into the pan with the porcini mushrooms and crème fraîche. Add the finely chopped chives. Mix gently. Serve immediately. It’s ready!

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