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.

Blogs that might be interesting

onions are healthy seasonings

onion and crying

why are healthy snacks important

the healing power of laurel

Nutrition

645Calories

Sodium0% DV1.295mg

Fat52% DV34g

Protein50% DV25g

Carbs19% DV57g

Fiber24% DV6g

Loved it