Healthy Travel Cooking with Lins
Added 2021-07-14 07:00:05 +0000 UTCRavioli with truffle and a sauce of mushrooms and ricotta.
During our stay in the Bologna region I suddenly found Ravioli filled with Truffle, freshly made of course.
I went online and found a delicious recipe with a ricotta sauce, I also wanted to add some vegetables. So voila, stuffed ravioli with truffle in a sauce of ricotta with mushrooms à la Lins.
A perfect combination, if I do say so myself :-)
What do you need?
- 200-250 gr fresh ravioli
- 250 gr fresh mushrooms, I used forest mushrooms for the taste
- 1 jar of fresh ricotta (150 - 200gr)
- 1 handful of fresh parsley for the finish
- Fresh truffle, if you have it in your house for the finish
- 20 cl white wine
- 70 gr ground parmesan cheese
- Olive oil
- Pepper and salt
How you make it?
- Cook the ravioli, if you use fresh pasta this process goes VERY fast (+- 2.3 min) if you use pasta from the package, follow this. Once it's done, keep a coffee pot of the liquid aside to add to your sauce later.
- Cut the mushrooms into slices.
- Melt the olive oil in a wide pan and add the mushrooms.
- Cook over low heat for 4-5 minutes until al dente.
- Deglaze the pan with the white wine and then add the ricotta.
- Let it reduce for 5-7 minutes until the sauce thickens slightly. Don't panic if you start to crumble sauce, that is a typical characteristic of ricotta
- Add the Parmesan cheese and mix well into the sauce.
- Now add a little of the cooking water from your pasta to the sauce.
- Add salt and pepper of your choice.
I personally don't like it that my pasta is mixed with the sauce before I serve it, but that's personal.
- Finish with the finely chopped parsley.
Enjoy your ravioli
x Lins
