Ravioli Al Funghi Recipe
Cheese ravioli sautéed in butter, shiitake mushrooms, carrots, button mushrooms, asparagus, herbs & cream sauce
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Ingredients
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Pasta
Vegetables
Sauce
Method
Prepare the Ravioli
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, usually about 3-5 minutes. Once cooked, drain and set aside.
Prepare the Vegetables
- 2
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add shiitake and button mushrooms, cooking for about 5 minutes until they soften.
- 3
Add Carrots and Asparagus
Stir in the sliced carrots and asparagus, cooking for another 4-5 minutes until they are tender but still crisp.
Prepare the Sauce
- 4
Make the Cream Sauce
Reduce the heat to low, and add heavy cream to the skillet with the sautéed vegetables. Stir to combine, then season with salt and black pepper. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
Combine and Serve
- 5
Combine Ravioli and Sauce
Gently fold the cooked ravioli into the cream sauce, ensuring they are well coated. Add chopped fresh parsley and mix gently.
- 6
Serve
Serve the Ravioli Al Funghi hot, garnished with additional parsley if desired. Enjoy your meal!
