PORCINI MUSHROOM RAVIOLI with mushrooms and truffle flakes
INGREDIENTS
- 1 pack Rana Porcini Mushroom Ravioli
- 375 g clean and cut pioppini mushrooms
- 6 tbsp butter
- 5 tbsp grated Parmigiano Reggiano cheese
- 30 g truffle flakes
- thyme
- salt and pepper to taste
METHOD
Cook the ravioli according to package instructions.
In the meantime, melt the butter in a non-sticking frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the ravioli and stir in the mushrooms and Parmigiano Reggiano. Garnish with truffle flakes.
In the meantime, melt the butter in a non-sticking frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the ravioli and stir in the mushrooms and Parmigiano Reggiano. Garnish with truffle flakes.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
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- 1 pack Rana Porcini Mushroom Ravioli
- 375 g clean and cut pioppini mushrooms
- 6 tbsp butter
- 5 tbsp grated Parmigiano Reggiano cheese
- 30 g truffle flakes
- - thyme
- - salt and pepper to taste
METHOD
Cook the ravioli according to package instructions.
In the meantime, melt the butter in a non-sticking frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the ravioli and stir in the mushrooms and Parmigiano Reggiano. Garnish with truffle flakes.
In the meantime, melt the butter in a non-sticking frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the ravioli and stir in the mushrooms and Parmigiano Reggiano. Garnish with truffle flakes.
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