Mushroom ravioli on porcini cream and champignon carpaccio


20 Mushroom Ravioli
4 Champignon Mushrooms

For the porcini cream:
200 g porcini mushrooms
50 g white onion
50 g potatoes
20 g butter
pepper q.b.
salt q.b.
1 glass white wine

For the parsley oil:
30 g fresh parsley
100 g Evo oil


Clean the porcini mushrooms with the help of a piece of damp paper to remove any traces of soil and cut them into small pieces. Clean and chop the onion, brown it in a pan with butter later add the diced potato and porcini. Deglaze with white wine, cook 15 minutes, blend, adjust salt and sieve. Wash and finely chop the parsley and add it to the oil. Cook the Mushroom Ravioli in boiling salted water and drain when al dente. 

Plate the Ravioli by laying them on top of a bed of porcini cream. Top the dish with sliced sliced champignons and a few drops of parsley oil.

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