Ravioli with goat cheese and mushroom sauce

Name: ravioli with goat cheese and mushroom sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 20 g chilled Italian spice mix; 500 g fresh ravioli funghi porcini suit, coolers; 2 shallot; 400 g mushrooms for pasta scale, coolers; 2 el traditional olive oil; 250 ml fresh cream; 140 g soft goat's cheese 55

Fresh ravioli with herb mix, shallot, mushrooms, whipped cream and goat's cheese.

Ingredients

Kitchen Stuff

1 baking pan

Directions

Bring a generous amount of water to the boil and add half of the spice mix. Boil the ravioli according to the instructions on the package.
In the meantime, finely chop the leaves of the rest of the herbs. Leave a few leaves of oregano for the garnish.
Chop the shallot finely and cut the mushrooms into pieces.
Heat the oil in a large frying pan and fry the shallot on low heat 2 min. Raise the heat and fry the herbs and mushrooms for 2 min.
Season with pepper and salt. Add the whipped cream and simmer for 2-3 minutes on a high heat.
Meanwhile, pour the pasta into a colander and let it drain. Remove the herb stems. Divide the cheese into pieces.
Mix the pasta with the mushroom cream sauce and 2/3 of the cheese. Garnish with the trailed leaves of oregano and the rest of the cheese.