La vera cucina cinese | Spaghetti di riso con verdure 炒粉干

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook ravioli in boiling salted water until al dente, about 3-4 minutes.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and shallots; sauté until fragrant, about 1-2 minutes.

Stir in chopped mushrooms and cook until browned, about 5-7 minutes.

Pour in marsala wine and let it simmer until reduced by half, about 3-4 minutes.

Add vegetable broth and bring to a gentle simmer.

Stir in heavy cream and let it thicken slightly, about 2-3 minutes.

Season with salt, black pepper, and a pinch of nutmeg to taste.

Add cooked ravioli to the sauce and gently toss to coat.

Remove from heat and stir in butter until melted and glossy.

Serve hot, garnished with grated parmesan and chopped parsley.

Cooking Techniques

Spice Level:

Allergens