Ravioli ai Funghi e Salsa Mista: Ricetta Gourmet da Provare Subito!

truffle oil

💰Cheaper: olive oil infused with garlic

Infused olive oil provides a similar aromatic flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option, while pecorino is often less expensive.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while milk thickened with cornstarch is budget-friendly.

Prepare the egg pasta using 350g of flour, 3 eggs, and water.

Roll out the pasta and cut it into ravioli shapes using the Tescoma ravioli mold.

Sauté 420g of cleaned prataioli mushrooms with 30g of finely chopped onion and 1 clove of garlic in olive oil, seasoning with salt and pepper.

Add 25g of white wine and let it evaporate.

Mix in 125g of cooking cream or ricotta, a pinch of nutmeg, and 15g of parmesan cheese.

Prepare a sauce with 200g of mixed mushrooms and half a glass of vegetable broth, cooking until the mushrooms are tender.

Serve the ravioli topped with the mixed mushroom sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens