Ravioli ragout

Name: Ravioli ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (15 g) dried porcini; 400 g Courgette; 500 g Mushrooms; 1-2 Garlic cloves; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 2 stem(s) Thyme; 1 package (225 g) Spinach Ravioli; 1 package (225 g) Ham Panerotti; 7-10 Tbsp Lemon and thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (15 g) dried porcini
400 g Courgette
500 g Mushrooms
1-2 Garlic cloves
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp a few squirts of lemon juice
2 stem(s) Thyme
1 package (225 g) Spinach Ravioli
1 package (225 g) Ham Panerotti
7-10 Tbsp Lemon and thyme

Directions

1
Pour 1/4 litre of boiling water over the porcini and leave to soak. In the meantime clean, wash and thinly slice the zucchini and mushrooms. Peel garlic and press it through the press.
2
Fry vegetables and garlic in hot fat for about 5 minutes and season with salt and pepper. Add porcini mushrooms in soaking water and cream and bring to the boil. Sprinkle in sauce thickener. Season again with salt and pepper, lemon juice and thyme leaves.
3
Cook the pasta in boiling salted water for about 1 minute, drain and serve with the mushroom sauce. Serve garnished with lemon and thyme.