Egg Pappardelle with porcini mushrooms and nuts
by
15 recipes
Porcini ravioli with nuts and parmesan mushrooms
ingredients
servings
2
Tortelloni Funghi Porcini La Spiga Bio
250 oz
Parsley
1 sprig
Garlic
1 wedge
Shelled walnuts
50 oz
Full fat milk
100 oz
Ricotta cheese
100 oz
Grated Parmesan cheese
50 oz
Fresh cream
50 oz
Extra virgin olive oil
20 oz
Porcini mushrooms
150 oz
first courses from Italy
Porcini ravioli with nuts and parmesan mushrooms
Porcini ravioli with nuts and parmesan mushrooms
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An excellent fresh egg pie with antique wheat flour Italian hams and grain from organic farming, combined with the crunchiness of nuts and the delicacy of ricotta and mushrooms.
preparation
step 1
In a saucepan, perfume the garlic and parsley oil and then remove it. Put the porcini mushrooms in hot oil and let them perfume slowly.
step 2
Combine nuts, pour fresh ricotta, cream and milk and bake very slowly. Combine the Parmesan cheese and create a creamy mixture.
step 3
For parmesan cheese and porcini mushrooms, warm a non-stick baking tray on a gentle fire. Polish oil and place the blades of porcini.
step 4
In the top of the porcini fill plenty of grated Parmesan cheese and gently squeeze. Put the mushrooms in the same pan and let the parmesan crunchy.
step 5
Remove the mushrooms from the pan and allow it to cool.
step 6
Meanwhile, boil a hot pot of lightly jumping and cook for 3 minutes the Ravioli with porcini mushrooms.
step 7
At this point spread the ricotta sauce and spicy porcini mushrooms in the pot, pour the boiled ravioli and sprinkle with the mushrooms and walnuts.
