Creamy ravioli with portobello

Name: creamy ravioli with portobello
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 portobello mushrooms or cup of chestnut mushrooms; fresh parsley to taste; 1 business suit Ravioli con funghi porcini pasta 250 g; 1 shallot; 1 clove garlic; 2 tablespoons olive oil; sherry; 1 pot 4 formaggisaus cheese sauce 260 g; salt and freshly ground black pepper

A tasty Italian recipe. The vegetarian appetizer contains the following ingredients: portobello mushrooms (or chestnut mushroom), fresh parsley (to taste), Ravioli con funghi porcini (pasta 250 g), shallot, garlic, olive oil, sherry, 4 formaggisaus (cheese sauce 260 g) and salt and freshly ground black pepper.

Ingredients

Directions

Cut the stalks of 2 portobello's.
Mushrooms cut into slices (carefully, hat breaks quickly).
Parsley finely chop.
Rinse Ravioli in plenty of water with salt for about 8 minutes on low heat.
Cut the scallop and finely.
Peel garlic.
Heat oil in large frying pan.
Shallot and crushed knolook fruit.
Add mushrooms (possibly in 2 portions) and brown on high heat for about 2 minutes per side.
Extinguish with a dash of sherry.
(In microwave) heat cheese sauce.
Drain the Ravioli, mix in cheese sauce.
Divide Portobello over it.
Sprinkle generously with pepper and parsley..