RICOTTA & MUSHROOMRAVIOLI WITH AL FUNGHI SAUCE

GOURMET RICOTTA & MUSHROOM RAVIOLI WITH AL FUNGHI SAUCE
(CREAM & MUSHROOM)

INGREDIENTS:

• 2 tablespoons Extra Virgin OliveOil (EVOO)
• 500g Mushrooms, chopped
• ¼ cup Parsley, finely chopped
• 500ml Cream
• 150ml Stock/Pasta water
• Pinch of Salt & cracked black pepper
• 200g Parmesan, grated
• 60g Parmesan, grated for garnishing
• 400g Pack Pasta Italia Gourmet Ricotta & Mushroom Ravioli
  
  

INSTRUCTIONS:

1. Heat pan, add EVOO
2. Sauté mushroom until golden
3. Add cream, salt, pepper and cook the cream through until starts to thicken
4. Cook pasta (as per packet instructions)
5. Add cooked pasta to pan, and gently toss through the creamy sauce.
6. Reduce heat, add parsley, and keep moving the pan to avoid sticking.
7. Turn off heat, add parmesan, and toss again
8. Plate & garnish