Porcini Ravioli and Black Truffle: Wild Delicacies from the Forest
You have to keep this recipe simple with the flavors so as not to overpower the mushrooms!
250 g Ravioli Pasta dough
100 g Porcini Fresh
Cook 1 diced onion with a little olive oil, until browned. Add the porcini mushroom, some salt and pepper, and cook the liquid off, until liquid has disappeared. Allow to cool. Blend to a paste. Use this as filling for your pasta dough to make the ravioli.
In a fry pan cook the other diced onion, once golden brown add some quartered tomoatoes. Cook for a 4 minutes while you are cooking the ravioli.
Serve warm with grated truffle over the top.