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If you’re in the mood for fresh ravioli, you’ve come to the right place. In this post, I’ll show you how to prepare fresh mushroom ravioli in garlic butter.
For this recipe, I drove to our local Italian specialist shop and bought fresh and handmade ravioli with a mushroom filling. If you want to cook ravioli or pasta, I always recommend buying fresh pasta from Italians. The difference in taste is just enormous.
For my mushroom ravioli in garlic butter you need fresh mushroom ravioli, butter, fresh garlic or a garlic paste and some Cremefine. They are prepared very quickly and easily by sweating a small onion in the butter, refining it with garlic paste and deglazing with Cremefine. Meanwhile, the ravioli are briefly cooked in salted water and then pasta water is added to the sauce with a ladle. The pasta is now seasoned with salt, pepper and nutmeg and tossed. Finally, just add a little parmesan and fresh basil and the mushroom ravioli in garlic butter are ready.
If you fancy more pasta recipes, take a look here past.
Nutritional Information per serving
Calories: 414 – Protein: 16g – Fat: 17g – Carbs: 49g
Mushroom Ravioli in Garlic Butter
- 250g ravioli
- 10g butter
- 30g garlic pasta
- 1 small onion
- 100ml Cremefine 7%
- 1 ladle pasta water
- 20g Parmesan
- salt, pepper, nutmeg
- basil, fresh
- Step 1 Boil the ravioli in salted water for about 5-8 minutes until soft. Meanwhile, finely chop an onion and sauté in the butter in a deep pan until translucent.
- Step 2 Stir a ladle of pasta water and garlic paste into the onions, bring to the boil briefly and deglaze with Cremefine. Now add the ravioli and toss lightly in the sauce. Let stand for 2-3 minutes
Season with salt, pepper and nutmeg. Serve the ravioli with fresh Parmesan cheese and basil.