Ravioli with mushrooms and pancetta

Name: ravioli with mushrooms and pancetta
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 15 g porcini dried porcini mushrooms bag; 500 g fresh ravioli funghi porcini pasta; 200 g asparagus broccoli vegetable; 80 g pancetta meats; 2 shallot; 2 twig fresh sage leaf; 200 g sliced chestnut mushrooms; 200 g creme fraiche

Ravioli stuffed with mushrooms, with asparagus broccoli and creamy sauce of chestnut mushrooms and pancetta.

Ingredients

Directions

Soak the funghi porcini in hot water for 5 minutes. Meanwhile, cook the ravioli according to the instructions on the package.
Cook the asparagus broccoli in water with salt in 4 minutes until al dente.
Meanwhile cut the pancetta into strips. Bake the pancetta in 4 minutes in a frying pan without oil or butter.
Chop the shallot and cut only the leaves of the sage into strips. Fry the shallot and sage for 1 min.
Add the mushrooms and cook for another 3 minutes. Meanwhile, pour the funghi porcini through a sieve, collect the soaking water.
Mix the funghi porcini, crème fraîche and the liquid (25 ml per 100 g crème fraîche) with the pancake mixture. Season with pepper.
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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