PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Ingredients :
- 450 gr fresh ricotta
- 1/2 cup grated Pecorino
- 1/2 teaspoon nutmeg
- 1 egg
- Salt and pepper
Ingredients for sauce:
- 150 gr porcini mushroom sliced
- 1/2 cup chopped parsley (1/4 for sauce and 1/4 for garnish)
- 75gr butter
- 1/ 4 cup of Stefano’s olive oil
- 1 garlic clove
- 300gr cherry tomatoes on vine
- 2 sprig of fresh thyme
- Salt
PREPARATION:
- Preheat the oven at 400F
- Place tomatoes on a cooking sheet with silpat.
- Place 2 sprigs of thyme and sprinkle with half of the finely sliced.
- Drizzle with a bit of olive oil and cook for 20 minutes.
- In a pan, heat olive oil and butter, sauté the mushrooms.
- Add parsley and sliced garlic.
- Add roasted tomatoes.
- Add your ravioli and mix carefully.
