Name: Ravioli: Morels (Ravioli con le Spugnole)
Yield: Serves 2 (use double this quantity ravioli recipe)
Cuisine: Italian
Ingredients: 1 small or ½ medium onion, finely chopped; grated Parmesan, to serve; 150 ml double cream; 250 g ravioli filled with potato; 1 clove garlic, thinly sliced; 30 g dried morels; 25 g butter

Preparation info

Serves
2
(use double this quantity recipe)

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Morels make an excellent sauce. Fresh morels are available only in the spring and, whilst one of the finest foods, are too delicate for this dish. Dried morels have an added intensity, and are available year-round.

Ingredients

250 g ravioli filled with potato
30 g dried morels

Method

Soak the morels for 15 minutes in 200ml boiling water. Strain and squeeze dry, but keep the liquid as well as the mushrooms.

Fry the onion and garlic in the butter with a little salt over a medium-low heat until translucent and yellowing – about 10 minutes. Add the drained mushrooms, sauté for a minute, then add their liquor and reduce by half. Now is the time to start cooking the pasta