Porcini mushrooom Ravioli

Fresh pasta made from durum wheat flour and fresh eggs stuffed with porcini and ricotta. Square format 5x5cm.

gluten, lactose, eggs
Creamy cheese sauce, butter and sage
up to 5 days in the refrigerator at max. 5°C
Ravioli

It is our most appreciated creation in September and in October. The secret of this tasty filling? We toss the porcini mushrooms in the pan with a pinch of garlic, some ricotta and Parmesan cheese. Delicious and nutritious! Delightful!