Ravioli "Pasta Fresca" with porcini mushrooms and ricotta
2 servings
30 minutes
Ravioli 'Pasta Fresca' with white mushrooms and ricotta is a true embodiment of Italian culinary elegance. Their delicate dough conceals a rich filling of aromatic white mushrooms and airy ricotta, creating a harmony of flavors worthy of the best Mediterranean traditions. The origins of this dish delve deep into Italian gastronomic culture, where ravioli have always been a symbol of cozy family meals. A creamy sauce with white wine, parmesan, and parsley highlights the softness of the filling while adding richness and exquisite texture. Served hot with a light aroma of garlic and freshly ground pepper, they pair perfectly with a glass of dry white wine. An ideal choice for a romantic dinner or a cozy family gathering, these ravioli offer the taste of true Italy in every bite.
1
In a frying pan, sauté onion and garlic in butter, then add white wine.
- Butter: 20 g
- Shallot: 40 g
- Garlic: 1 clove
- Dry white wine: 30 ml
2
Evaporate the wine, add cream, and continue to evaporate the mixture until it thickens.
- Cream 20% fat: 100 ml
3
Add parmesan and parsley, salt and pepper to taste.
- Parmesan (Parmigiano Reggiano): 50 g
- Parsley: 20 g
- Salt: to taste
- Freshly ground black pepper: to taste
4
Boil fresh 'Pasta Fresca' ravioli with white mushrooms and ricotta in salted boiling water for 4-5 minutes.
- Fresh ravioli with porcini and ricotta: 300 g
5
Mix the ravioli with the prepared sauce and serve immediately.
