Raviolo Aperto con Funghi

Name: Raviolo Aperto con Funghi (Open Raviolo with Mushrooms)
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 sheets of egg pasta dough, 15cm square; 55 g Parmesan, grated (optional); salt and pepper; 1 small glass of white wine; 1 tbsp chopped flat-leaf parsley; salt and pepper; 1 garlic clove, finely chopped; 1 tbsp concentrated tomato paste; 600 g mixed wild mushrooms, cleaned; 60 g butter

Open Raviolo with Mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a modern pasta dish found in very good restaurants. The filling can vary from fish and meat to vegetables and, in this case, mushrooms.”

Ingredients

600 g mixed wild mushrooms, cleaned
60 g butter
1 g

Europe
Italy
Pasta
Vegetarian
Mediterranean

Method

Cut the mushrooms in half if large; otherwise leave them whole. Heat the butter in a pan, add the garlic and fry gently until softened but not browned. Add the mushrooms and stir-fry for about 5 minutes, then add the tomato paste, parsley and some salt and pepper. Pour in the wine, bring to the boil and let it bubble for a few minutes.

Cook the sheets of pasta in boiling salted water un