Ingredients
- 1 pack Giovanni Rana Ravioli Porcini Mushroom (250g)
- 1 large cheese wheel (Parmigiano Reggiano or Grana Padano, hollowed slightly to form a bowl)
- 100 g fresh mushrooms (e.g., cremini, shiitake, or button mushrooms, sliced)
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- 100 ml heavy cream
- 50 g grated Parmigiano Reggiano
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Method
- Cook the Ravioli: Bring a pot of salted water to a boil. Cook the Giovanni Rana Fresh Ravioli Porcini Mushroom according to package instructions. Reserve ½ cup of pasta water before draining.
- Prepare the Sauce (with Mushrooms): In a large pan, melt the butter over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until golden and softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Reduce heat and mix in the heavy cream and grated Parmigiano Reggiano. Stir until the sauce is creamy and smooth. Add a splash of the reserved pasta water if the sauce becomes too thick. Season with salt and pepper to taste.
- Combine with Ravioli: Add the cooked ravioli to the sauce and gently toss to coat them evenly.
- Serve in the Cheese Wheel: Warm the hollowed cheese wheel slightly (optional: use a heat gun or place it briefly under a broiler). Transfer the creamy ravioli into the cheese wheel and toss gently, allowing the cheese to melt slightly and coat the pasta.
- Garnish and Serve: Garnish with freshly chopped parsley. Serve immediately for an elegant and indulgent presentation.
