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Olive oil
20 g (3/4 oz) butter
2 cloves garlic, finely chopped
200 g (8 oz) of mixed wild mushrooms (chanterelles, ceps, etc, or any mushrooms)
2 packs of Giovanni Rana Fresh Ricotta and Tender Spinach Tortelloni
2 tbsp crème fraiche
Grated parmesan
Heat 2 tablespoons olive oil and the butter in a frying pan. Add the garlic and cook it until soft. Add the mushrooms and cook them over a medium heat for 6-8 minutes.
Meanwhile, in a large pan, bring to the boil plenty of water with some salt. When the water is boiling, add the tortelloni to the pan and cook for one minute. Drain the
tortelloni.
Add the tortelloni and crème fraiche to the frying pan with the wild mushrooms.
Serve immediately with the grated parmesan.
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