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Paula Todora (Paula T)
Ravioli with mushrooms and pancetta
Ravioli stuffed with mushrooms, with asparagus broccoli and creamy sauce of chestnut mushrooms and pancetta.
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Ingredients
Directions
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Soak the funghi porcini in hot water for 5 minutes. Meanwhile, cook the ravioli according to the instructions on the package.
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Cook the asparagus broccoli in water with salt in 4 minutes until al dente.
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Meanwhile cut the pancetta into strips. Bake the pancetta in 4 minutes in a frying pan without oil or butter.
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Chop the shallot and cut only the leaves of the sage into strips. Fry the shallot and sage for 1 min.
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Add the mushrooms and cook for another 3 minutes. Meanwhile, pour the funghi porcini through a sieve, collect the soaking water.
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Mix the funghi porcini, crème fraîche and the liquid (25 ml per 100 g crème fraîche) with the pancake mixture. Season with pepper.
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Divide the ravioli over deep plates. Spoon the mushroom sauce. Serve with the asparagus broccoli.
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Nutrition
645Calories
Sodium0% DV1.295mg
Fat52% DV34g
Protein50% DV25g
Carbs19% DV57g
Fiber24% DV6g
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