Dinner with Bertagni porcini mushroom and truffle ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTA: WHEAT FLOUR, PASTEURIZED EGGS, DURUM WHEAT SEMOLINA. FILLING: SAUTEED MUSHROOMS (MUSHROOM, PORCINI MUSHROOM, ONION, SUNFLOWER OIL, WATER, PARSLEY, SALT, GARLIC, PEPPER), RICOTTA CHEESE (CULTURED WHEY, SALT, CITRIC ACID), BUTTER, BREADCRUMBS (WHEAT FLOUR, NATURAL YEAST, SALT), GRANA PADANO D.O.P. (MILK, SALT, RENNET, LYSOZYME FROM EGG WHITE), SALT, TRUFFLE OIL (OLIVE OIL, WHITE TRUFFLE (TUBER MAGNATUM PICO), FLAVOR.
Bertagni, pasta by shape & type, serving 80 g. Ingredients as printed on the label.
More from Bertagni
Other mushrooms
- Campbell's cream of mushroom condensed soup, cream of mushroomCampbell's
- Smart Ones cheese ravioli in a mushroom cream sauceSmart Ones
- Honeysuckle White turkey burgers, swiss cheese and mushroomHoneysuckle White
- Shurfine whole mushroomsShurfine
- Food Club mushrooms wholeFood Club
- Campbell's slow roasted beef with mushrooms soup, slow roasted beef with mushroomsCampbell's
- Campbell's chicken mushroom barley condensed soupCampbell's
- Campbell's organic cream of mushroom condensed soupCampbell's
- Campbell's condensed soup, cream of mushroomCampbell's
- Campbell's savory portobello mushroomCampbell's
Cooks as mushrooms, ravioli. Half of it left? Use up the mushrooms.