Sardinian Ravioli with Fairy Ring Champignons

Name: Sardinian Ravioli with Fairy Ring Champignons
Yield: Serves 6-7
Cuisine: Italian
Ingredients: 55 g aged pecorino cheese, grated; 1 tbsp finely chopped parsley; 55 g butter; salt and pepper to taste; 2½ tbsp extra virgin olive oil; 125 g Parmesan, freshly grated; 4 tbsp dry white wine; freshly grated parmesan or pecorino cheese; 10 g dried ceps; 2½ tbsp finely chopped mint; 200 g fairy ring champignons; 800 g potatoes, boiled and mashed; 200 g fresh (dolce) pecorino cheese, grated; about 4 tbsp chicken or vegetable stock; 1 small shallot, very finely diced; 1 quantity basic pasta dough

Preparation info

Serves
6-7

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

It is interesting that two regions as far apart as Sardinia and the Veneto have a very similar way of shaping their home-made ravioli. Although the fillings are different, they both taste wonderful. You need a little patience to make these ‘culurzones’, but the result is very rewarding. The great footballer Gianfranco Zola was delighted when I made this dish from his home town of Oriena in Sardinia as a surprise for him. Unfortunately, the setting was less traditional -the

Ingredients

Method

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Part of

Pasta, Rice and Polenta

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