How To Make Mushroom and Truffle Ravioli with Porcini Cream Sauce
Decadent mushroom and truffle filled ravioli smothered in a creamy porcini sauce.
Serves:
Ingredients
- 1 package of mushroom and truffle ravioli
- 1/2 cup dried porcini mushrooms
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
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Soak the porcini mushrooms in hot water for 30 minutes until soft. Squeeze out the excess water and chop them finely.
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Cook the ravioli according to the package instructions until al dente.
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In a pan, melt the butter and olive oil together and sauté the shallot and garlic until fragrant.
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Add the chopped porcini mushrooms and sauté for another 5 minutes.
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Pour the heavy cream into the pan and let it simmer for 5 minutes until slightly thickened.
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Add the grated parmesan cheese and stir until melted.
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Season with salt and pepper to taste.
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Serve the ravioli on a plate and spoon the porcini cream sauce over it.
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Garnish with chopped parsley and extra parmesan cheese (optional).
Nutrition
- Calories : 733kcal
- Total Fat : 55g
- Saturated Fat : 28g
- Cholesterol : 205mg
- Sodium : 658mg
- Total Carbohydrates : 43g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 16g
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