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Porcini mushroom Ravioli in fresh cream & garlic sauce, topped with Porcini mushroom

INGREDIENTS 1 x person.

200gr Porcini mushroom ravioli (£3.95/200gr from our Shop)

30gr Mediterraneo fresh frozen authentic chopped porcini mushrooms (£1.50/50gr from our Shop)

1 x clove of garlic

100ml of double cream

Bunch of fresh parsley

Olive oil

Grana Padano cheese (£1.85/100gr from our shop grated)




Step one:

In a saucepan , add water and rock salt ( to your taste )

Bring it to the boil.

Add the Porcini ravioli and cook for 4 minutes.

Drain the ravioli and put aside.

Step two:

In a frying pad , add a drizzle of olive oil , garlic , porcini mushrooms and a pinch of parsley.

Fry it on low to medium gas. Do not burn the garlic.

Garlic should be removed from the pan before it changes colour, from white to yellow.

After 2 minutes add the Porcini mushroom ravioli

Mix it all together then add the double cream .

Turn the heating temperature down.

Shake or mix for a minute or two until the double cream starts to thicken.

Turn the gas off.

Grate Grana Padano cheese on top ( to your taste), small handful of parsley and mix it all together.

Add black pepper.


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