STUFFED FRESH PASTA RECIPIES:

Raviolacci ai Funghi Porcini

in Sweet & Sour Sauce

Ingredients:

520     g                     Raviolacci ai Funghi Porcini,“Canuti”

100     g                     Ham (Prosciutto)

50        g                    Butter

¼         L                     Tomato Sauce

¼         L                     Cream Fresh

1          bunch           Parsley (chopped)

2          cloves           of Garlic (chopped)        

1                                 Chili (chopped)

                                   Olive Oil

                                   Salt

Preparation:

1. In a medium diameter pot, pour the butter, the oil, the chili and the garlic and fry gently until browned.
2. Add ham (cut into stripes) and when is browned, moist with the wine and allow to evaporate.
3. Add the mushrooms and cook for a few minutes, stirring frequently with a wooden spoon. Taste with salt.
4. Continue cooking over medium heat, pour the tomato sauce and fresh cream and cook for about 20 minutes.
5. Cook the Raviolacci ai Funghi Porcini,“Canuti”, in abundant boiling salted water, drain and toss with the prepared sauce, mixing well.
6. Serve hot, garnishing with the chopped parsley.