Filter
Reset
Sort ByRelevance
Paula Todora (Paula T)
Ravioli with mushrooms and pancetta
Ravioli stuffed with mushrooms, with asparagus broccoli and creamy sauce of chestnut mushrooms and pancetta.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
20 minMain dishchicken breast, traditional olive oil, onion, Spaghetti, zucchini, mushrooms, dried oregano, sour cream,pasta with chicken, zucchini and mushrooms
-
15 minMain dishrib chops, oil, salt, pepper, perendressing,grilled rib chop with pear dressing
-
70 minMain dishzucchini, eggplant, Red pepper, tomato, olive oil, vegetable stock of tablet, herbal broth from tablet, shallot, garlic, minced beef, tomato paste, Parmesan cheese, mature cheese, bread crumb, dried Provençal herbs, mixed dried Italian herbs,stuffed vegetable dish
-
45 minMain dishfrozen filo pastry, sunflower oil, John West tuna pieces in olive oil, feta, raisins, chilled pumpkin pieces, ras el hanout, medium sized egg, salt, young leaf lettuce with baby spinach, Cherry tomatoes, olive oil lemon,Moroccan quiche with tuna, raisins and pumpkin pieces
Nutrition
645Calories
Sodium0% DV1.295mg
Fat52% DV34g
Protein50% DV25g
Carbs19% DV57g
Fiber24% DV6g
Loved it