Ravioli with mushroom cream sauce

Name: Ravioli with mushroom cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 150 g); 250 g small mushrooms; 250 g Herbal Siddlings; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 2 packages (250 g each) Ravioli with ricotta spinach filling (from the refrigerator); 50 g Parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 150 g)
250 g small mushrooms
250 g Herbal Siddlings
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
2 packages (250 g each) Ravioli with ricotta spinach filling (from the refrigerator)
50 g Parmesan cheese

Directions

1
Wash and clean the spring onions and cut them into narrow rings. Clean and trim the mushrooms. Halve or quarter the herb side mushrooms depending on their size. Heat oil in a pan. Fry the mushrooms for about 5 minutes, add the spring onions for about 1 minute.
2
Season with salt and pepper. Deglaze with cream and bring to the boil. In the meantime prepare ravioli in boiling salted water according to package instructions, drain. Slice the parmesan. Arrange ravioli and mushroom sauce, sprinkle with Parmesan shavings.