FOUR CHEESE RAVIOLI WITH MUSHROOMS AND GREEN BEANS

  • 15 min
  • Easy

FOUR CHEESE RAVIOLI WITH MUSHROOMS AND GREEN BEANS

  • 15 min
  • Easy
FOUR CHEESE RAVIOLI WITH MUSHROOMS AND GREEN BEANS

INGREDIENTS

  • 1 pack Rana Four Cheese Ravioli
  • 3 tbsp extra virgin olive oil
  • 3 medium size onions, finely sliced
  • 0.5 cup flour
  • 3 tbsp breadcrumbs
  • 675 g green beans, cut into 5 cm lengths
  • 2 tbsp butter
  • 510 g mushrooms, trimmed and quartered
  • 3 garlic cloves, minced
  • 2.25 cup cream
  • salt to taste

METHOD

Preheat oven to 250°C. In a bowl combine the onions, flour, breadcrumbs and salt.

Grease a pan with 1 tbsp of extra virgin olive oil and add the onion mixture. Bake the onions  until golden brown, turning the onions once or twice while they cook. Remove from the oven  and set aside.

Bring a pot of salted water to a boil. Add the green beans and cook for about 5 minutes, until  al dente and drain. In the meantime, cook the ravioli according to package instructions.

In a frying pan over medium-high heat, melt the butter with 1 tbsp of olive oil. Add the  mushrooms, season with salt and pepper, and cook until water from the mushrooms has  evaporated. Add 1 ½ cup of cream while mixing. Bring the mixture to a simmer and taste and  season with salt and pepper. Cook for 5 minutes or until the sauce thickens.

Remove sauce from the heat, stir in the ravioli, green beans and baked onions. Serve  immediately.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Four Cheese Ravioli
  • 3 tbsp extra virgin olive oil
  • 3 medium size onions, finely sliced
  • 0.5 cup flour
  • 3 tbsp breadcrumbs
  • 675 g green beans, cut into 5 cm lengths
  • 2 tbsp butter
  • 510 g mushrooms, trimmed and quartered
  • 3 garlic cloves, minced
  • 2.25 cup cream
  • - salt to taste

METHOD

Preheat oven to 250°C. In a bowl combine the onions, flour, breadcrumbs and salt.

Grease a pan with 1 tbsp of extra virgin olive oil and add the onion mixture. Bake the onions  until golden brown, turning the onions once or twice while they cook. Remove from the oven  and set aside.

Bring a pot of salted water to a boil. Add the green beans and cook for about 5 minutes, until  al dente and drain. In the meantime, cook the ravioli according to package instructions.

In a frying pan over medium-high heat, melt the butter with 1 tbsp of olive oil. Add the  mushrooms, season with salt and pepper, and cook until water from the mushrooms has  evaporated. Add 1 ½ cup of cream while mixing. Bring the mixture to a simmer and taste and  season with salt and pepper. Cook for 5 minutes or until the sauce thickens.

Remove sauce from the heat, stir in the ravioli, green beans and baked onions. Serve  immediately.