Open raviolo with mushrooms

Open raviolo with mushrooms

Raviolo aperto con funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
600g mixed wild mushrooms, cleaned
60g butter
1 garlic clove, finely chopped
1 tablespoon concentrated tomato paste
1 tablespoon flat-leaf parsley, chopped
salt
pepper
1 small glass white wine
8 sheets Egg pasta dough, 15cm square
55g parmesan, grated, (optional)

Method

  1. Cut the mushrooms in half if large; otherwise leave them whole. Heat the butter in a pan, add the garlic and fry gently until softened but not browned. Add the mushrooms and stir-fry for about 5 minutes, then add the tomato paste, parsley and some salt and pepper. Pour in the wine, bring to the boil and let it bubble for a few minutes.
  2. Cook the sheets of pasta in boiling salted water until al dente, then drain. Carefully lay 4 sheets of pasta on 4 hot serving plates. Divide the mushroom mixture between them, reserving some of the sauce. Top the mushrooms with the remaining sheets of pasta and brush the top with the remaining sauce. Sprinkle with the Parmesan if you like and serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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