Ingredients for 2 portions:
- La Spiga Bio Tortelloni with porcini mushrooms – 1 package
- 150 g of fresh porcini mushrooms shavings
- 20 g of extra virgin olive oil
- 50 g of fresh cream
- 50 g of grated parmesan cheese
- 100 g of ricotta
- 100 g of milk
- 50 g of nuts
- Garlic and parsley
Grease a pan with oil, garlic and parsley. Put the porcini mushrooms in the pan and cook them at a low heat. Add the nuts, ricotta, milk and cream and cook over a low heat. Finally, add parmesan cheese and stir well.
For the parmesan and porcini wafers, preheat a non-stick pan at a low heat. Grease the pan with oil and add the porcini slices. Sprinkle with grated parmesan and press lightly. Stir the mushrooms until the parmesan is crunchy. Remove the mushrooms from the pan and let them cool.
Meanwhile bring a pan of salted water to a boil and cook the porcini ravioli for 3 minutes.
To serve, pour the ricotta and porcini sauce over the ravioli and garnish with mushrooms wafers and nuts.