Enjoy our mushroom filled ravioli with our homemade gremolata recipe or mix it up with a delicious sage and brown butter sauce.
Serve with a parmesan cream sauce:
Serves: 2
Total Time: 15 minutes
Ingredients:
1 bag Ottimo Mushroom Filled Pasta
For the sauce:
1 tablespoon olive oil
1 garlic clove, minced
250 ml cream
50 gram parmesan, finely grated
Black pepper and salt
Method:
1. Cook the Ottimo pasta for 4 minutes until cooked.
2. Meanwhile, place the olive oil and garlic into a small saucepan and cook for about a minute. Add the cream and bring to just below boiling point then add the parmesan. Leave on the heat for about a minute more then remove from the heat and with a hand blender blend the sauce until completely smooth.
3. Drain the pasta and place into the pan with the sauce, place back on the heat and stir until warmed through. Season and serve with a little extra parmesan for sprinkling.
Enjoy in a quick gremolata sauce:
Serves: 2
Total Time: 10 minutes
Ingredients:
1 bag Ottimo Mushroom Filled Pasta
For the gremolata:
½ garlic clove
Zest & juice of ½ a lemon
Handful of parsley
50 ml extra-virgin olive oil
Salt and freshly ground black pepper
Method:
1. Make the gremolata; finely chop the garlic, lemon zest and parsley and season with salt and pepper.
2. Stir in the olive oil and lemon juice and set aside until needed.
3. Cook the Ottimo pasta for 4 minutes until cooked.
4. Drain and place back into the pan and toss with the gremolata.
serve with sage and brown butter:
Serves: 2
Total Time: 10 minutes
Ingredients:
1 bag Ottimo Mushroom Filled Pasta
For the sauce:
100 grams butter
small pack sage, leaves picked
Juice of ½ a lemon
Parmesan, grated
Method:
1. Cook the Ottimo pasta for 4 minutes until cooked.
2. Whilst the pasta cooks, melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and biscuity brown.
3. Scoop out the sage leaves and set aside.
4. Add half the lemon juice, and whisk well.
5. Using a slotted spoon, transfer the Ottimo pasta into the frying pan. The aim here is to transfer some of the pasta water too, so don’t be too worried about draining the pasta properly.
6. Using circular motions, swirl the pan together to emulsify the butter and water and add the remaining lemon juice, if needed.
7. Top with the sage leaves and some parmesan to serve.
try our mushroom ravioli in a lasagne:
Serves: 4
Total Time: 50 minutes
Ingredients:
1 bag Ottimo Mushroom Filled Pasta
1 tablespoon butter
1 large leek, thinly sliced
1 small brown onion, finely diced
150 grams spinach
1 pot basil pesto
1 jar white sauce
Black pepper and salt
50 grams mozzarella, grated
50 grams white cheddar, grated
Method:
1. Preheat the oven to 200 C / 180 C fan.
2. Cook the Ottimo pasta in boiling, salted water for 4 minutes until cooked. Drain and set aside.
3. Place the butter into a saucepan and melt over a medium heat then add the onion and leek and cook for 10 minutes until softened and translucent. Add the spinach and pesto and stir until the spinach has wilted then season with salt and pepper and remove from the heat.
4. Place a layer of the vegetable and pesto mix into a small ovenproof dish then add a layer of the cooked ravioli followed by a layer of white sauce. Finish layering like this until you’ve used up all of your ingredients, finishing with a layer of white sauce. Top with the grated mozzarella and cheddar cheeses then place into the oven for 20 - 25 minutes until the lasagne is bubbling and hot throughout. Serve and enjoy!