Ravioli bolognese with mushrooms and lentils

Name: ravioli bolognese with mushrooms and lentils
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 400 g Chestnut mushroom; 2 el traditional olive oil; 500 g Hak Bolognese dish; 250 g fresh ravioli bolognese; 50 g Parmesan cheese

Ravioli with mushrooms, lentils, and Parmesan cheese.

Ingredients

400 g Chestnut mushroom
2 el traditional olive oil
500 g Hak Bolognese dish

250 g fresh ravioli bolognese
50 g Parmesan cheese

Directions

Cut the mushrooms into quarters. Heat the oil in a frying pan and fry the mushrooms with (freshly ground) pepper for 5 minutes on a high heat.
Add the bolognese dish and heat for 5 minutes on low heat.
In the meantime, cook the pasta al dente according to the instructions on the package.
Divide the pasta over deep plates, scoop the sauce and scrape the cheese over it.