Ravioli with mushrooms and pancetta

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.