Mushroom ravioli in creamy cognac sauce

Name: mushroom ravioli in creamy cognac sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el traditional olive oil; 300 g sliced leek; 1 mushroom broth tablet; 250 g mascarpone; 50 ml cognac Gall and Gall; 20 g fresh flat parsley; 400 g sliced chestnut mushrooms; 500 g fresh ravioli funghi porcini; 250 g cherry tomatoes on the branch

Ravioli with mushrooms in a mascarpone and cognac sauce.

Ingredients

Directions

Heat the oil in a frying pan and cook the leek for 4 min. On medium heat.
Crumble the bouillon tablet above, add the mascarpone and scoop for 1 min. Add the cognac and scoop.
Meanwhile, cut the parsley fine. Heat the oil in a frying pan and fry the mushrooms for 6 min. On medium heat.
Turn off the heat and carefully pour in the parsley.
Meanwhile, cook the ravioli according to the instructions on the package. Drain, but collect 50 ml of the cooking liquid per 4 persons.
Mix the ravioli with the mascarpone sauce and the cooking liquid. Season with pepper and salt.
Spoon the ravioli into deep plates and divide the mushrooms and tomatoes on the branch.