CHICKEN & ROASTED GARLIC RAVIOLI WITH MUSHROOMS AND TRUFFLE FLAKES
INGREDIENTS
- 1 package Giovanni Rana Chicken & Roasted Garlic Ravioli
- 375 g clean and cut velvet pioppini mushrooms
- 6 Tbsp butter
- 5 Tbsp grated Parmigiano Reggiano cheese
- 30 g truffle flakes
- thyme
- salt and pepper to taste
START COOKING
Cook the ravioli according to package instructions.
In the meantime, melt the butter in a non-sticking frying pan and sauté the mushrooms, adding salt, pepper and fresh thyme, until fragrant.
Strain the ravioli and stir in the mushrooms and Parmigiano Reggiano. Garnish with truffle flakes.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Chicken & Roasted Garlic Ravioli
- 375 g clean and cut velvet pioppini mushrooms
- 6 Tbsp butter
- 5 Tbsp grated Parmigiano Reggiano cheese
- 30 g truffle flakes
- - thyme
- - salt and pepper to taste
START COOKING
Cook the ravioli according to package instructions.
In the meantime, melt the butter in a non-sticking frying pan and sauté the mushrooms, adding salt, pepper and fresh thyme, until fragrant.
Strain the ravioli and stir in the mushrooms and Parmigiano Reggiano. Garnish with truffle flakes.
