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Mushroom ravioli in creamy cognac sauce
Ravioli with mushrooms in a mascarpone and cognac sauce.
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Ingredients
Directions
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Heat the oil in a frying pan and cook the leek for 4 min. On medium heat.
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Crumble the bouillon tablet above, add the mascarpone and scoop for 1 min. Add the cognac and scoop.
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Meanwhile, cut the parsley fine. Heat the oil in a frying pan and fry the mushrooms for 6 min. On medium heat.
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Turn off the heat and carefully pour in the parsley.
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Meanwhile, cook the ravioli according to the instructions on the package. Drain, but collect 50 ml of the cooking liquid per 4 persons.
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Mix the ravioli with the mascarpone sauce and the cooking liquid. Season with pepper and salt.
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Spoon the ravioli into deep plates and divide the mushrooms and tomatoes on the branch.
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Nutrition
735Calories
Sodium0% DV1.245mg
Fat58% DV38g
Protein52% DV26g
Carbs21% DV64g
Fiber32% DV8g
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